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.