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.
This soup was really easy once I got the veggies chopped~~which still wasn't easy for me since my hand is still broken!
2 cups of chicken broth
3 leaves of green chard
2 stalks of celery
1 yukon gold potato
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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