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