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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DISCLOSURE: I am not a doctor, nutritionist or chemist. The things that I post to this site are usually experiments I do that may or may not work for me (I will always let you know which way) . Nothing I post is meant to treat any condition that you may have. You should always ask your own doctor's opinion on any condition that you may have. If you try anything from my site, you do so at your own risk. I'm an experimenter, always trying to make my own way. That's my thing. I'm happy if you find inspiration here. Life for me is always about creativity.