Dish of Chard & Chickpea Stew
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Chard & Chickpea Stew


Palestine   -   Alsalq mae Alhimas
Makes:
Effort:
Sched:
DoAhead:  		 2-1/3 #
***
1-2/3 hr
Yes		 A substantial and flavorful stew of beans and green vegetable with Palestinian seasoning. A good buffet dish that can be made ahead.




28
1
6
-------
4
1/2
1/2
1/2
1/8
1/2
1/2
-----
2
2
1/3
2
c
#
oz
---
cl
T
T
t
t
T
t
---
T
c
c
T
(2 cans) Chickpeas  
Chard (1)
Onion
-- Seasonings
Garlic
Cumin Seed
Coriander Seed
Allspice
Nutmeg
Salt
Pepper blk
-----------
Oil
Vegi Stock (2)
Lemon Juice
Olive Oil Extv
Do Ahead   -   (1-1/2 hr - 1 hr work)
  1. If not on hand, make Vegetable Stock
PREP   -   (45 min)
  1. Remove thick stems from CHARD and chop greens coarse. You should have about 7 ounces of greens, Use stems for some other purpose.
  2. Chop ONION fine.
  3. Crush GARLIC CLOVES.
  4. Separately dry pan toast CUMIN and CORIANDER until aromatic but no more than a shade darker. Cool well.
  5. Grind all Spices and mix together all Seasonings items.
  6. Squeeze LEMON JUICE.
  7. Drain CHICKPEAS
RUN   -   (55 min)
  1. In a pan (I use a 3-1/2 quart sauté pan which gives plenty of room for working in the Chard), heat Oil. Stir in Onion and fry stirring until translucent.
  2. Stir in all Seasoning Items and fry stirring about 2 minutes, then stir in Chickpeas and Stock. Bring to a boil, then simmer covered for about 30 minutes.
  3. Stir in Chard, bring back to a boil and simmer about 5 minutes.
  4. Stir in Lemon Juice and Olive Oil. bring quickly back to a simmer, then take off heat.
  5. Serve Hot with Rice or Arabic bread.
NOTES:

  1. Chard:

      Weight is "as purchased" with wide stems. After stemming and chopping you should have around 7 to 8 ounces. Yasmin Kahan calls for 1 pound "Spinach". The New York Times adaption of her recipe calls for "Baby Spinach", a product for the yuppie market almost devoid of spinach flavor. I call for Chard, which is the most usual accompaniment for Chickpeas from Spain across North Africa and into the Levant, and in other warm regions. "Palestinian Spinach" is a thin stemmed Chard. Chard holds up better to long cooking and re-heating.

  2. Vegi Stock:

      This can be a commercial stock or better home made - see our recipe Vegetable Stock. If you don't care about Vegetarian you could use Chicken Stock.

  3. Rice:

      A medium grain rice, such as "Egypt's Best", or California Rice (best is Kokuho Rose) is appropriate. Of course nobody is going to complain if you use Thai Jasmine Rice. For details see our Rice page.
  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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