This dish might seem to have daunting ingredient list. But don’t be put off; enough of the ingredients will already be lurking in your kitchen. And, if you leave out any one of the spices, it will probably still turn out well. In contrast to some meat tagines, which take hours to prepare and cook, this dish can be made from start to finish on a weeknight. And the flavor is a lovely mélange of spices, slight sweetness from the raisins, and savory flavor from the chickpeas. Serve with rice or quinoa for hearty vegetarian dinner.
• ½ sweet onion, minced
• 1 teaspoon paprika (sweet or smoked according to preference)
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ¼ teaspoon thyme
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 bunch chard (about 8 ounces) washed, center ribs removed, and chopped
• 1 cup cooked chickpeas plus 1 ¼ cups of their cooking liquid, or 1 can organic chickpeas with liquid plus ½ cup water
• 1 teaspoon hot sauce or ¼ teaspoon cayenne (optional)
Be sure to stir every 3-5 minutes to ensure that the bottom does not burn and that your ingredients are evenly combined. You can add a tablespoon of rice flour if you like your stew thicker. Remove from the heat after 20 minutes. Enjoy!