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Moroccan Chickpea and Swiss Chard Harira
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1 can (14 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 1 bunch Swiss chard, stems removed and leaves chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until it softens.
  • Stir in the minced garlic, cumin, ginger, turmeric, and cinnamon. Cook for 1 minute until the spices smell fragrant.
  • Add the diced tomatoes and vegetable broth. Bring the mixture to a simmer.
  • Stir in the chickpeas, salt, and black pepper. Simmer for 15 minutes to let the flavors blend.
  • Add the chopped Swiss chard and cook for 5 more minutes until the leaves wilt.
  • Remove the pot from the heat and stir in the chopped cilantro. Serve with lemon wedges on the side.

Notes

Simmer the soup a little longer if you want a thicker broth. The Swiss chard stems can be saved for another dish since only the leaves go into this recipe. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Wooden spoon, Knife, Cutting board