Food nerd and host of The Urban Vegetarian, Desiree Nielsen has a knack for making amazing and healthy meals. For this recipe, Desiree whips up a hearty and delicious Swiss chard and chickpea stew that is perfect for cold winter nights.
Serves 3-4 as a soup or light main
Ingredients:
Olive oil, for cooking
½ large onion, thinly sliced
3 medium potatoes, peeled and cubed
2 cloves garlic, minced
1 teaspoon (5 ml) turmeric
½ teaspoon (2.5 ml) cinnamon
1 teaspoon (5 ml) sweet paprika
1 teaspoon (5 ml) caraway seeds
1 teaspoon (5 ml) salt
2 Roma tomatoes, diced
2 tablespoons (30 ml) tomato paste
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) grated fresh ginger
1 bunch Swiss chard, stems chopped small and leaves in bigger chunks (about 2 1/2 cups/590 ml)
2 cups (470 ml) canned chickpeas, drained and rinsed
3 cups (710 ml) low-sodium vegetable broth
1 cup (240 ml) water
Method:
Drizzle olive oil into pot and heat. Add onions and potatoes to pot and cook until onions are starting to soften and the potatoes brown.
Add garlic and cook for 1 minute, until aromatic.
Add turmeric, cinnamon, sweet paprika, and caraway seeds and cook for another minute, until aromatic.
Add tomatoes and tomato paste and stir to combine.
Add lemon juice and grated ginger and stir to combine.
Add Swiss chard and chickpeas to pot and mix well.
Pour in the vegetable broth and water and bring to a boil.
Reduce heat and simmer for 15-20 minutes, or until potatoes are tender and chard is wilted.
Enjoy!
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