Chickpea and Green Chard Stew with Moroccan Spices



I love making different veggie soups and stews in the Fall and Winter.

This soup was really easy once I got the veggies chopped~~which still wasn't easy for me since my hand is still broken!

I used:
2 cups of chicken broth
3 leaves of green chard
2 stalks of celery
1 yukon gold potato
1 carrot
1/2 cup of canned chickpeas
1 teaspoon of Kefta rub
parsley as a garnish

Here's what I did:
I put all ingredients in a large saucepan and cooked over medium-low heat while covered for 15 minutes.

The end. That's all. So easy.

 I have so many veggies from our organic hauls that I need to use!  This is the green chard, Yukon gold potato, carrot, celery and chickpeas that I used in a chicken broth with Moroccan spices.

I got this spice rub in one of my Try the World boxes before I discontinued the service.  It's called a Kefta rub.


The Kefta rub has cumin, paprika, morita pepper, mint, coriander, cilantro and cinnamon in it.

Since I used low-sodium chicken broth, I would have liked mine a little spicier.  I might also have liked a little garlic and green onion in it.

Are you ready for soup season?

If you liked this cooking idea, you might also like:

Tart and Spicy Green Tea Veggie Soup 

Cheesy Potato Leek Soup 

Ground Turkey Noodle Soup with Spinach

Beef and Lentil Soup Inspired by Giada

Savory Chickpea and Mushroom Rice






Take a minute and follow on Facebook ??? Pretty, pretty please? With a cherry on top? Make sure you never miss a Mish-Mash post.  Follow by RSS or Email HERE.

No comments:

Post a Comment

Share your thoughts, "Quirky" or not, with us. Do you have anything to add?

Related Posts Plugin for WordPress, Blogger...
We participate in the Amazon and Target affiliate programs. Several of our posts may contain links to products that you might find useful. If you shop through those links, we will make a small commission. Thank you for helping to support our blog.