Dish of Chard, Chickpea, & Rice Stew
(click to enlarge)

Chard, Chickpea & Rice Stew


Palestine   -   Fogaiyya
Makes:
Effort:
Sched:
DoAhead:  		 7 cups
***
1 hr
Most		 An attractive and tasty stew that can be made Vegetarian or Meaty (as instructed in the notes). See also Comments.




4
28
1/2
10
1
1/3
-----
5
1/2
2
c
oz
c
oz
t
c
---
cl
t
T
Spicy Broth (1)
2 can Chickpeas  
Rice (2)
Chard
Salt
Lemon Juice
-- Taqliya
Garlic
Salt
Olive Oil ExtV
Do Ahead   -   (Veg: 55 min - 15 min work   /   Meat: 3-1/4 hr - 25 minute work)
  1. Make Spicy Broth - Vegetable   -or-   for meat based use Spicy Broth (a lot more time and effort needed).
PREP   -   (45 min - 30 min work)
  1. Remove thick stems from CHARD and chop greens small. Discard stems.
  2. Squeeze LEMON JUICE.
  3. Place GARLIC and 1/2 t Salt in a Mortar and pound to a paste. I first put it through a Garlic Press to make this a lot easier.
RUN   -   (25 min)
  1. Pour Spicy Broth into a 3 quart sauce pan. Stir in Rice and bring to a boil. Simmer covered until rice is tender.
  2. Drain CHICKPEAS (2 cans for Vegetarian, 1 can for Meaty) and pour into the sauce pan along with Chard. Bring back to a boil and simmer 4 minutes. Add more broth if needed to get the texture you want - it will continue to thicken off the flame.
  3. Meanwhile   In a small pan, heat 2 T Olive Oil and fry Garlic until it is just golden, then immediately scrape this mix into the stew. Use a little of the Stew Liquid to deglaze the pan.
  4. Stir in Lemon Juice and bring it up almost to a simmer.
  5. Serve Hot.
NOTES:

  1. Spicy Broth:

      For Vegetarian use recipe Spicy Broth - Vegetable   /   For Meaty use recipe Spicy Broth. The Meat goes in with the Broth, and cut the Chickpeas to one (14 oz) can.

  2. Rice:

      This should be a medium grain rice, such as Egypt's Best, or California Rice (best is Kokuho Rose). For details see our Rice page.

  3. Comments

      In Palestine, this dish will always be made with Beef or Lamb, but here in North America we often have to (or want to) serve vegetarian dishes. This is nearly impossible strictly following Levantine recipes, so the vegetarian version can not be considered totally "authentic". Interestingly, Taqliya is the same concept as Tadka in India.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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