Vegetarian Chickpea Stew
This vegetarian chickpea stew is incredibly hearty and flavorful. It's full of spices - including cumin, turmeric, and paprika - which combine with the veggies to make an incredibly pleasing dish.
I made this recipe when I was at my in-laws' house a few weeks ago in Minnesota - they suggested it for the blog because they know I enjoy a vegetarian main meal. We visited their local farmer's market to get the chard (pictured below). I couldn't believe the produce for sale! I mean obviously it's a good time for produce right now, but it was slammed with the most beautiful tomatoes, squash, and flowers. I was loving it!
Most of you know I spent the last 20 years on and off in the Middle East - I was there for 16 years full-time. I spent most of that time in Qatar, and while I loved a lot of things about Qatar, shopping for unusual produce was not one of them! It's a desert, so it's actually quite exceptional that there are regularly avocados and baby spinach shipped in. But, it's somewhat-impossible to access things like swiss chard, little gem lettuce, edible flowers, Easter egg radishes, and Chioggia beets (among other things).
Since coming back to the US though, I've gone hard on all the produce. I've reveled in the farmer's market, I spend too long touching fruit in the Whole Foods produce section, and I've taken to making recipes with unique produce (I'm all about shredding a bunch of marigolds in my salad). After speaking with friends around the world, though, I realize I want and need to make all my recipes accessible to a variety of produce availability.
This was a long-winded way of saying - you can definitely substitute if necessary. I used some gorgeous rainbow chard, which is just swiss chard in fun colors, but this would work with any substantial green - kale, spinach, mustard greens, or collard greens.
This is such a great dish for fall and winter. It's definitely going to be one of my go-to recipes for the cooler months. I enjoy this on its own or over rice. I hope you love it as much as I do!
- 1 large bunch swiss chard, stems removed
- 2 (14.5 ounce) cans chickpeas, drained and rinsed
- 6 cloves garlic
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon peppercorns
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 3 tablespoons olive oil, divided
- 1/4 cup chopped cilantro
- 2 tablespoons chopped parsley
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1/2 teaspoon dried thyme
- 1 teaspoon red pepper flakes
- 1 (14.5 ounce) can diced tomatoes
- 1 preserved lemon, diced and seeded
Nutrition Information per serving