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
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.
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.