Thursday, November 5, 2015

Chickpea and Green Chard Stew with Moroccan Spices



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

 I have so many veggies from our organic hauls that I need to use!  This one uses green chard, Yukon gold potato, carrot, celery and chickpeas 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.

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.

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
 





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