Braised Spiced Chickpeas 
with Swiss Chard & Sweet Potatoes

Try my delicious veg & fruit packed stew recently featured in Clean Eating Magazine!

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photo by Ronald Tsang

Braised Spiced Chickpeas 
with Swiss Chard & Sweet Potatoes

 

Yield: 6 servings

 

3 tablespoons extra-virgin olive oil, plus more for drizzling

2 medium yellow onions, peeled and diced small (2 cups)

2 small fennel bulbs, stems and bottoms removed, diced small (2½ cups)

¼ kosher salt, plus more to taste

7 large garlic cloves, peeled and minced (2 tablespoons)

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground cinnamon

1 tablespoon orange zest, grated on a Microplane

1 pound sweet potatoes, peeled and cut into ½-inch cubes (3 cups)

3-ounces dried figs, tough stems removed and quartered (9 figs)

3-ounces dried apricots, chopped roughly (11 apricots)

3-ounces dried plums, chopped roughly (12 plums)

1 tablespoon honey

2 (15.5-ounce) cans chickpeas, rinsed and drained

3 cups low sodium chicken stock

1 pound rainbow chard (leaves and stems), chopped roughly

Freshly ground black pepper, to taste

Fresh cilantro leaves, for garnish

 

Add the olive oil, onions, fennel and ¼ teaspoon salt to a 5.5 quart dutch oven and cook over medium heat, stirring occasionally, until soft and translucent, 10 to 12 minutes.

Add the garlic, cumin, coriander, cinnamon and orange zest. Stir and cook until fragrant, 1 minute.

Add the sweet potatoes, dried fruit, honey, chickpeas and chicken stock. Cover and increase the heat to medium high to bring to a boil. Once at a boil, reduce the heat to medium low. Cook for approximately 10 minutes, until the sweet potatoes are barely tender.

Stir in the chard. Cook, uncovered, for 8 to 10 minutes, until the greens are tender.

Season to taste with salt and pepper.

Serve in bowls and top with fresh cilantro for a delicious garnish. (Pairs well with brown rice, quinoa, chicken, etc.) Tip: make this dish vegetarian by swapping out the chicken stock for veg stock.

1 week until my online course: Mastering Sustainable Seafood, Poultry and Meat!

1 WEEK  until my Clean Eating Magazine course, “Mastering Sustainable Seafood, Poultry and Meat!”

If you are curious about sustainable eating and cooking and you enjoy eating delicious food, this is the course for you.

Let’s make this together, shall we?! This is just one of the 14 dishes we will be cooking in the course.

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Linguini and Mussels with Spicy Breadcrumbs

If you haven’t seen the course promo, take a look:

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DISCOUNT ALERT: register and enter NLYON25 for $25 off!

See you on October 25th!

Superfood Recipes and Sustainable Seafood

nathan-lyon-spread

Grab the latest (October) issue of Clean Eating Magazine to read my spread on sustainable seafood, the Seafood Watch App from the Monterey Bay Aquarium and my new online cooking course (which starts October 25th) “Mastering Sustainable Seafood, Poultry and Meat!”

Plus, 5 of my superfood recipes are published in this issue – just look for these dishes (including the cover photo)…

BONUS: Enter promo code NLYON50 to get $50 off my course “Mastering Sustainable Seafood, Poultry and Meat.”

MARK YOUR CALENDAR: I’ll be doing a Facebook LIVE this Wednesday, October 19th, at 1pm PST / 4pm EST, from the Clean Eating Magazine Facebook page. Tune in and I’ll teach you how to make my Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots!

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See you in the kitchen!

2 Weeks Until Mastering Sustainable Seafood, Poultry and Meat

2 week countdown until my Clean Eating Magazine course, “Mastering Sustainable Seafood, Poultry and Meat!”

Here are a couple of dishes that we will be making together:

salmon

Pan-Seared Salmon with Fresh Herb Cauliflower Couscous

 

tuna

Tuna and Lentil Salad with a Dijon Vinaigrette

 

If you haven’t seen the course promo, take a look:

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DISCOUNT ALERT: Register today and enter NLYON50 for $50 off!

See you on October 25th!

Braised Spiced Chickpeas 
with Swiss Chard & Sweet Potatoes

Check out my 1 pot wonder dinner, Braised Spiced Chickpeas with Swiss Chard and Sweet Potatoes, in the latest issue of Clean Eating magazine – hey it’s the cover photo – and it’s available online!

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If you like this recipe, you’ll love what we’ll be cooking up in my new online course, “Mastering Sustainable Seafood, Poultry and Meat!”

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Check out the course trailer and syllabus and enter NLYON75 when you register for $75 off!

My “Mastering Sustainable Seafood, Poultry and Meat” Course Launches Soon!

The countdown until my Clean Eating magazine course “Mastering Sustainable Seafood, Poultry and Meat” begins! This awesome course launches on October 25th. Check out the promo video and get a sneak peek at all the delicious meals we are going to be making – and sign up today! P.S. Pick up the October issue of Clean Eating Magazine for even more… yours truly has recipes included and some info on the course. It’s going to be a delicious fall!

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