Description
This comforting Chickpea Stew is a flavorful, hearty dish made with tender chickpeas, fresh swiss chard, and a blend of aromatic spices. Perfectly balanced with the tang of lemon juice and fresh herbs, it offers a nutritious and satisfying meal ideal for a quick weeknight dinner or a cozy lunch.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 large bunch of swiss chard, leaves roughly chopped, stems diced
- 3 cloves garlic, minced
- 1 cup vegetable stock
- 1 (14.5 ounces) can diced tomatoes
- 2 (14.5 ounces) cans of chickpeas, drained and rinsed
- 1/4 cup chopped cilantro
- 2 tablespoons chopped parsley
- 2 tablespoons freshly squeezed lemon juice
Spices and Seasonings
- 2 teaspoons salt
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon red pepper flakes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
Instructions
- Sauté the onion: Heat olive oil in a large skillet or stockpot over medium-high heat. Once hot, add the diced yellow onion and sauté for about 5 minutes until softened and translucent.
- Add bell pepper and chard stems: Add the diced red bell pepper and the diced swiss chard stems to the skillet. Continue to sauté for 2 minutes, allowing the vegetables to soften slightly.
- Add garlic and spices: Stir in the minced garlic along with salt, paprika, ground cumin, turmeric, red pepper flakes, dried thyme, and ground black pepper. Sauté for 30 seconds to release the spices’ aromas.
- Add liquids and chickpeas: Pour in the vegetable stock, diced tomatoes (with their juice), and the drained chickpeas. Bring the mixture to a low boil, then reduce the heat to a gentle simmer and cover with a lid. Cook for 10 minutes to allow flavors to meld.
- Add chard leaves and herbs: Stir in the chopped swiss chard leaves, cilantro, and parsley. Continue cooking until the greens are wilted, then remove the pot from heat.
- Finish with lemon juice: Stir in the freshly squeezed lemon juice to brighten the stew’s flavors.
- Serve: Serve the stew hot on its own, with crusty bread, or over couscous for a wholesome meal.
Notes
- For a spicier version, increase red pepper flakes or add fresh chili peppers.
- To make it gluten-free, serve with gluten-free bread or a gluten-free grain option instead of couscous.
- This stew keeps well in the refrigerator for up to 3 days and tastes great the next day as flavors deepen.
- For added protein, consider stirring in some cooked quinoa or kale.
- Use fresh herbs whenever possible for best flavor, but dried parsley or cilantro can be used in a pinch.
