Vegan! Moroccan chickpeas and chard. 1/28/22

Moroccan chickpeas and chard

This really tasty stew can be found here if you have a subscription to NYTimes Cooking https://cooking.nytimes.com/recipes/1017228-moroccan-chickpeas-with-chard?smid=ck-recipe-iOS-share. This lively vegan dish is spiced up with plenty of garlic, ginger, jalapeño, turmeric, and preserved lemon. (I found preserved lemons in a jar at Lunardi’s, a local upscale supermarket chain.) In addition there are some unusual vegetables in it as well like turnips and fennel plus diced apricots.

I was not really sure how this was going to turn out since this is the first time I have made it. There is a lot of chopping involved but 1) I love to chop things up and 2) I have a mini food processor that made short work of the garlic, ginger, jalapeño, and onion.

If you can access the recipe I recommend giving this stew a try. I used canned chickpeas which cut the preparation time down by a lot. Since I did not have chard I used a bag of mixed baby chard, spinach, and kale. I am sure you could use any type of greens, though. I also used vegetable stock instead of plain water. I guess what I am saying is that you can mix and match some ingredients depending on what you have available.

This entry was posted in Kitchen tips, North African, stew, Vegan, Vegetables, Vegetarian and tagged . Bookmark the permalink.

1 Response to Vegan! Moroccan chickpeas and chard. 1/28/22

  1. Pingback: Vegan! Moroccan chickpeas and chard. 1/28/22 — Omnivore | My Meals are on Wheels

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