Moroccan Spiced Chickpea Soup
Heat olive oil in large pot over medium-high heat. Add onion, carrots, and Swiss chard stems and sauté, 5 to 7 minutes. Add garlic, ginger, cumin, coriander, paprika, and cayenne and sauté another minute or so. Add tomatoes, chickpeas, lemon juice and broth, then stir. If vegetables aren’t fully covered, add a bit of water. Submerge cinnamon sticks and bay leaves. Bring to a boil, then lower heat to medium-low, cover and simmer 30 minutes. Remove cinnamon sticks and bay leaves, stir in Swiss chard leaves and raisins, cook another 5 minutes or so, and serve.
Per serving: 472 calories, 7 grams fat (1 gram saturated fat), 0 milligrams cholesterol, 835 milligrams sodium, 89 grams total carbohydrates, 6 grams fiber, 19 grams protein.