Swiss Chard Potato And Chickpea Stew Food

SWEET POTATOS WITH SWISS CHARD

Steps:

• Saute onion over medium heat with a 1/4 cup water for a few minutes and then add the garlic.
• Add the sliced sweet potatoes and continue to saute until almost soft.
• Add Swiss chard with a little more water and put the lid on top. Steam until tender.
• Meanwhile, prepare the dressing by mixing the ingredients in a small bowl.
• When the Swiss chard and potatoes are tender, transfer to a bowl, pour on the dressing and toss to combine.
• Serve warm or cold with pecans (or other nuts) if desired.

CHICKPEAS WITH CHARD

Steps:

• Chop 1 bunch Swiss chard. Saute the stems with 1 each chopped onion and red jalapeno in olive oil over medium-high heat until softened, 3 minutes; season with salt. Add one 15-ounce can chickpeas (drained, liquid reserved); cook, stirring, 3 minutes. Add 2 minced garlic cloves; cook 30 seconds. Add the chard leaves along with the chickpea liquid and 1/2 teaspoon ground cumin; simmer until the chard wilts. Stir in the juice of 1/2 lemon.

SWISS CHARD, POTATO, AND CHICKPEA STEW

Steps:

• Bring a medium pot of salted water to a boil. Add the chard and cook for 3 minutes. Drain thoroughly and set aside.
• In a Dutch oven, heat the oil over moderate heat. Add the potatoes and onion and saute, stirring frequently, until the potatoes start to brown, about 5 minutes. Add the garlic, paprika, turmeric, cayenne, and salt and cook, stirring, until fragrant, about 1 minute.
• Add the cooked chard, chickpeas, broth, and water. Bring to a simmer and cook until the potatoes are tender, about 15 minutes. Serve the stew garnished with the hard-cooked eggs.

EASY CHICKPEA STEW

Steps:

• In a medium size Dutch oven (or other pot), heat the olive oil.
• Add the onions and red pepper and cook over medium high heat, stirring for about 5 minutes or until golden brown.
• Add the carrots and red potato and cook for another 3-4 minutes. Add the cauliflower, garlic, ginger and jalapeno, and cook another 2-3 minutes.
• Add the cumin, paprika, turmeric and tomato paste and stir to blend into the vegetables.
• Add the vegetable broth and chickpeas and bring to a simmer.
• Cove pot and simmer over low heat for about 12 - 15 minutes or until the vegetables are tender.
• Add the coconut milk and bring back to a simmer.
• Serve with chopped cilantro.

INDIAN CHICKPEA SWEET POTATO STEW (VEGAN, GLUTEN-FREE)

Steps:

• Heat a large, deep nonstick frying pan or a Dutch oven over medium heat. Once hot, add the black mustard seeds and cumin seeds. Stir occasionally and toss the seeds around for 1-2 minutes, or until they start to jump in the pan and smell very aromatic but not burning.
• Add the coconut oil and once it's melted, add the diced onions. Cook, stirring occasionally, until the onions are softened and start to turn golden, 5 to 7 minutes.
• Add the garlic and ginger and cook for 1-2 minutes until very aromatic, stirring frequently to prevent burning and sticking.
• Add the bay leaves and ground spices, and then add the chickpeas and stir them around to coat around in the spices. Allow them to cook for 5-6 minutes, turning only once after a few minutes, to allow them to get a bit browned and crispy.
• Pour in the water, stirring around to scrape up any browned bits on the bottom of the pot. Pour in the crushed tomatoes, diced sweet potatoes, crushed tomatoes, and salt. Stir well and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 30 minutes, or until the sweet potatoes are tender and the stew has thickened.
• Add the chard (or kale) and cover the pan. Cook for 5 more minutes until wilted. Remove bay leaves.
• Stir in cilantro and lemon juice. Serve with fresh mint, sliced red onion, and coconut yogurt.

CHICK-PEAS AND SWISS CHARD

Steps:

• Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened. Add tomato and chick-peas and cook, stirring, 5 minutes. Add Swiss chard and cook, covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.