Fall recipe: Braised spiced chickpeas

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Fall recipe: Braised spiced chickpeas

Photo courtesy of Talya Lehrich

Photo courtesy of Talya Lehrich

Photo courtesy of Talya Lehrich

Talya Lehrich

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Coming from a family with dietary restrictions ranging from gluten-free to vegan, and to nut allergies, we are often hard-pressed to find something to cook that everyone will eat. Making braised spiced chickpeas is easy and delicious. The snack is also perfect for satisfying those fall cravings. The great thing about making chickpeas is that you can serve them with whatever you’d like: couscous, rice, quinoa, etc. This recipe makes enough for about five people, perfect for a hungry family!

Ingredients:

  • 3 tablespoons of olive oil
  • 2 
yellow onions, 
finely chopped
  • 2 
small fennel bulbs, cored and finely chopped
  • ¼ teaspoon of sea salt
  • 7 large cloves of garlic, minced
  • 1 tablespoon orange zest
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • ½ teaspoon of ground cinnamon
  • 1 pound of 
sweet potatoes, peeled and cut into ½-inch cubes
  • 2 15-ounce cans of chickpeas, rinsed and drained
  • 2 ounces of unsweetened apricots, roughly 
chopped
  • 3 cups of low-sodium chicken broth
  • 1 tablespoon of honey
  • 1 pound of 
rainbow chard (leaves and stems), roughly chopped
  • Ground black pepper, 
to taste

Steps:

  1. Add oil, onions, fennel, and salt to a large pot on medium heat and cook, stirring occasionally, until soft.
  2. Add the garlic, orange zest, cumin, coriander, and cinnamon. Stir and cook until fragrant, about one minute.
  3. Add the potatoes, chickpeas, apricots, broth, and honey. Cover, increase heat to medium-high and check Aspen while you wait for it to boil.
  4. Once boiling, reduce heat to medium-low; cook for 10 minutes, just enough time to watch a Crash Course video, and until potatoes are slightly soft.
  5. Stir in the chard. Cook, uncovered, for eight to 10 minutes, until greens are tender. Season with additional salt and pepper.