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Moroccan Chickpeas and Chard

  • 4 Tbs evoo
  • 2 Spanish onions, chopped
  • 1 large jalapeno pepper, chopped
  • 4 garlic cloves, minced
  • 1 tsp grated fresh ginger root
  • 2 1/2 tsp salt
  • 1 tsp turmeric
  • 1 tsp sweet paprika
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp ground black pepper
  • pinch of cayenne
  • 2 Tbs tomato paste
  • 1 Tbs fennel
  • 1 very large bunch chard, stems sliced 1/2" thick, leaves torn into bite-size pieces
  • 2 carrots, peeled and diced
  • 1 large turnip, peeled and diced
  • 1 15 oz can chickpeas
  • 1/3 cup diced dried apricots
  • 2 Tbs fresh lemon juice
  • 1/2 cup chopped cilantro

Heat evoo in a large pot over high heat.  Add onion and jalapeno and saute until limp, 3 minutes.  Add garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper, and cayenne and saute until they release their fragrance, about 2 minutes.  Add tomato paste and saute for another minute.  Lower heat.

Add fennel, chard stems, carrot, and turnip and continue to saute until vegetables start to soften, about 10 minutes.  Add chickpeas and enough water to barely cover. 

Return heat to high and bring to a simmer.  Partly cover pot, lower heat to medium low, and simmer for about 1 hour.  Add more water if needed(this should be a stew).

Add chard leaves, apricots, and lemon to pot and continue simmering until chard is tender, about 5 minutes.  Serve garnished with cilantro.

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