Swiss chard and chickpea stew

By Desiree Nielson
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SERVES
4
TOTAL TIME

Ingredients

  • 3 potatoes, cubed
  • 1/2 large onion, sliced thinly
  • 2 garlic, minced
  • 1 teaspoon (5 milliliters) turmeric
  • 1/2 teaspoon (3 milliliters) cinnamon
  • 1 teaspoon (5 milliliters) sweet paprika
  • 1 teaspoon (5 milliliters) caraway seeds
  • 1 teaspoon (5 milliliters) fresh ginger, grated
  • 1 teaspoon (5 milliliters) salt
  • 2 roma tomatoes, diced
  • 2 tablespoons (30 milliliters) tomato paste
  • 1 tablespoon (15 milliliters) lemon juice
  • 2 1/2 cups (600 grams) Swiss chard, stems chopped small and leaves in bigger chunks
  • 2 cups (480 milliliters) canned chickpeas, drained and rinsed
  • 3 cups (720 milliliters) low-sodium vegetable broth
  • 1 cup (240 milliliters) water
  • Olive oil, for frying

Directions

  1. Drizzle olive oil into pot and heat. Add onions and tomatoes to pot and cook until onions are starting to soften and potatoes brown. Add garlic.
  2. Add turmeric, cinnamon, sweet paprika and caraway seeds and cook for a minute. Add tomatoes and tomato paste and stir.
  3. Add lemon juice and grated ginger and stir to combine.
  4. Add Swiss chard and chickpeas to pot and mix well.
  5. Pour in vegetable broth. Add water.
  6. Cook 15-20 minutes, or until potatoes are tender and chard is wilted.
  7. Enjoy!

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