i know, i know. i go through phases. apparently i’m in a chickpea phase.
or a chard phase.
or perhaps a curry phase. but this isn’t a curry. so hA!
yea whatever. i’ll get more creative when school stops kicking my ass.
adapted from foodnetwork.com. i wanted something chunky and hearty, not soupy, but the spices and flavors of this dish intrigued me. so here’s my take on it:
- 1/2 yellow onion, minced
- 4-5 cloves of garlic, minced
- 1/4 -1/3 tsp cinnamon
- 1 tbs paprika
- 1/2 tbs coriander
- 1 tbs brown sugar (there’s a lot of acidity in this dish. may need more)
- chili powder (to your level of spicy tolerance)
- 1/2 tbs cumin
- 1/2 tbs tumeric (mostly for the color)
- 1/2 can crushed tomatoes
- 1 can chickpeas
- 1 cup chicken stock
- juice from 1 lemon
- 1 batch rainbow chard
- heat oil in dutch oven.
- saute onions and garlic until translucent – 5-10 min
- combine cinnamon, coriander, paprika, cumin, tumeric, and chili powder in a small bowl, add half to the onions. mix well to distribute.
- add tomatoes and chickpeas, along with about a cup of chicken stock, then the rest of the spices.
- cover and reduce heat to simmer – 30 min.
- rinse and clean chard. remove stems and cut leaves into 2 or 3 inch pieces.
- in a separate pot, boil water and blanch chard for a few seconds until just wilted. remove from water and set aside.
- check on chickpeas. once they’re soft and cooked through, squeeze in juice from one lemon. if too soupy, simmer uncovered until liquid reduces.
- mix in chard
- top with several grinds of pepper and salt to taste if needed.