Let this exotic stew spice up your dinner routine.
½ carrot, sliced thin
½ medium onion, sliced thin
4 large Swiss Chard fronds, torn or cut into strips
½ sweet potato, baked in the microwave and cut into medium-sized
2 cloves garlic, diced
½ of a 15 oz. can of chickpeas, drained and rinsed
1/4 cup golden raisins
2 or more tbsp. olive oil
1 cup vegetable broth
¼ cup water
1 ½ tsp. coriander
1 ½ tsp. cumin
1 tbsp. hot curry powder
1 tsp. curry powder
1 tsp. Cilantro
1 tsp. Turmeric
1 tsp. Paprika
Pinch of saffron (if available)
Dash of nutmeg
1 tbsp. honey
Salt and pepper
1) In large saucepan, heat 2 tbsp. olive oil. Add onion and sauté
a few minutes. Add carrots and sauté a few more minutes. Add garlic,
Swiss chard and sweet potato and sauté a few minutes.
2) Add all spices except honey. Saute a few minutes. Stir in chicpeas
3) Add vegetable broth and water and simmer about 5 minutes on medium
heat. Add honey and stir. Simmer about 5 more minutes.
4) Serve with couscous or Basmati rice and garlic naan.
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