Moroccan Chickpea Stew with Collard Greens
Stock options: vegetable, mushroom or chicken
Recipe source: Goop
Serves: 2-3
Ingredients
4 tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, minced
½ teaspoon coriander
½ teaspoon cinnamon
½ teaspoon sumac
2 teaspoons salt
4 tablespoons harissa paste
1 small pinch saffron (optional)
6 cups vegetable stock
1 15-ounce can chickpeas
10 leaves Swiss chard
juice of 1 lemon
1 teaspoon lemon zest
Directions
In a large stockpot over medium-high heat, heat 3 tablespoons olive oil. Then add the onions and sauté for 8 minutes until they start to caramelize and lightly brown.
Lower the heat and add garlic, coriander, cinnamon, sumac, salt, and harissa paste. Stir until everything is well combined and the onions are thoroughly coated with spice and harissa.
Add the vegetable stock and garbanzo beans. Bring stock to a boil, then add kale, Swiss chard, lemon juice and saffron, if using. Garnish with lemon zest, add some salt, and serve.
The other kind of stock options:
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