Moroccan Tagine with Chickpeas and Chard

  • 1 cup chickpeas
  • 1 large onion; medium dice
  • 2 medium carrots; medium dice
  • 2 tbsp. olive oil
  • 4 cloves fresh garlic; minced
  • 1 tbsp. fresh ginger; minced or grated
  • 2 bell peppers; medium dice
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • 1 tsp. cinnamon
  • 2 cups tomato product (diced or crushed)
  • 1 tbsp. rice wine vinegar
  • ¼ cup raisins
  • 1 ¼ cup homemade stock or water
  • 1 bunch parsley; washed, dried, and chopped
  • Juice of 1 lemon
  • 1 bunch chard; sliced, including stalks
  • 2 tsp. salt

If using dried chickpeas, cover with 3 inches of water in a medium stock pot and boil until very tender. Drain, and set aside. If using canned chickpeas, drain and rinse them, reserving for later. In a dutch oven, sauté onions and carrots in oil until golden brown and very tender. Add garlic, ginger, peppers, and spices, and cook a few minutes more or until extremely fragrant. Add tomatoes, vinegar, raisins, and stock. Simmer on medium heat until heated through and flavors are developed. Add parsley, lemon juice, salt, and chickpeas. Stir in raw chard, and allow to wilt. Taste and adjust seasoning if needed. Makes about 3 quarts of stew.

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