This soupy chickpea and rainbow chard stew is comfort in a bowl. Colourful, nutritious, and full of flavour, it will warm and satisfy, especially when served with naan or your favourite bread.
The greens in this recipe can be swapped out for spinach, kale or collard greens. If you want this stew to be thicker, you may reduce the amount of broth to 1 cup. We like it this way, between a stew and a soup in consistency. The garnish of mint, cilantro, yogurt, chili flakes, and a drizzle of olive oil will make this a beautiful dish.
Directions
- Heat olive oil in Dutch oven over medium heat. Add onion, garlic and ginger. Cook, stirring occasionally, until onion is soft and translucent and is starting to brown, 4 to 5 minutes.
- Add turmeric, paprika and chili flakes and cook for 2 minutes.
- Add tomatoes, chickpeas, coconut milk and broth, and season lightly with salt and pepper. Bring to a simmer, and cook, uncovered, stirring occasionally, until stew has thickened to your liking, 35 to 40 minutes.
- Add rainbow chard and cook until softened, 5 to 7 minutes. Add lime juice and adjust final seasoning.
- Divide among bowls and top with mint and cilantro. Add a dollop of yogurt and drizzle with a bit more olive oil and a garnish of chili flakes. Serve with naan or bread.
Ingredients
- 2-3 Tbsp Farm Boy™ Portuguese Extra Virgin Olive Oil
- 1 large onion diced (about 1 1/2 cups)
- 3 garlic cloves minced
- 2 Tbsp ginger minced
- 1½ tsp Farm Boy™ Ground Turmeric (22 g)
- 1 tsp Farm Boy™ Organic Paprika (48 g)
- 1 tsp Farm Boy™ Organic Crushed Chili Peppers plus more for garnish
- 1 cup Farm Boy™ Italian Tomatoes chopped
- 2 cans Farm Boy™ Organic Chickpeas drained and rinsed
- 1 can Farm Boy™ Organic Coconut Milk
- 1 1/2 cups Farm Boy™ Organic Chicken or Vegetable Broth
- 1 bunch rainbow chard thick stems removed, torn into small pieces (about 6 cups)
- 1 lime juice
- Salt and black pepper to taste
- Mint and cilantro leaves for garnish
- Farm Boy™ Greek Yogurt for garnish
- Farm Boy™ Naan or bread for serving
