Yield
4 Servings
Preparation time
5 minutes
Cooking time
45 minutes
Total time
50 minutes
Ingredients
1 tablespoon olive oil
1 large onion (diced)
2 large carrots (diced)
3 cups chopped Swiss chard (separate stems from leaves)
3 cloves garlic (minced)
2 tablespoons fresh grated ginger (peeled)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1⁄2 teaspoon cayenne
1 14.5-ounce can tomatoes
3 15-ounce cans chickpeas (drained and rinsed)
1 lemon (juiced)
3 cups vegetable stock
2 cinnamon sticks
2 bay leaves
1⁄2 cup golden raisins (optional)
Instructions
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.
Notes
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.
