Braised Spiced Chickpeas 
with Swiss Chard & Sweet Potatoes

The vitamins and minerals in this Braised Spiced Chickpeas 
with Swiss Chard & Sweet Potatoes recipe help to promote strong bones.
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Braised Spiced Chickpeas with Swiss Chard & Sweet Potatoes

Braised Spiced Chickpeas with Swiss Chard & Sweet Potatoes

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  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 3 tbsp 
extra-virgin olive oil
  • 2 
yellow onions, 
finely chopped
  • 2 
small fennel bulbs, cored and finely chopped
  • ¼ tsp 
kosher salt or sea salt 
+ additional to taste
  • 7 large cloves garlic, minced
  • 1 tbsp orange zest
  • 1 tsp 
each ground cumin 
and coriander
  • ½ tsp ground cinnamon
  • 1 lb 
sweet potatoes, peeled and cut into ½-inch cubes
  • 2 15-oz 
BPA-free cans unsalted chickpeas (aka garbanzo benas), rinsed and drained (TRY: Eden Organic Garbanzo Beans)
  • 2 oz 
each dried unsweetened apricots, plums and 
figs (NOTE: Roughly 
chop apricots and 
plums; remove tough stems of figs and chop 
into quarters.)
  • 3 cups low-sodium chicken broth
  • 1 tbsp raw honey
  • 1 lb 
rainbow chard (leaves and stems), roughly chopped
  • Ground black pepper, 
to taste
  • Fresh cilantro leaves, 
for garnish

Preparation

  1. To a 5.5-qt Dutch oven (or larger) or a large pot on medium, add oil, onions, fennel and salt and cook, stirring occasionally, until soft and translucent, 10 to 12 minutes. Add the garlic, zest, cumin, coriander and cinnamon. Stir and cook until fragrant, 1 minute.
  2. Add potatoes, chickpeas, apricots, plums, figs, broth and honey. Cover, increase heat to medium-high and bring to a boil. Reduce heat to medium-low; cook for 10 minutes, until potatoes are barely tender. Stir in the chard. Cook, uncovered, for 8 to 10 minutes, until greens are tender. Season with additional salt and pepper and garnish servings with cilantro. (TIP: Can be served on its own or over couscous or rice, or with chicken over top.)

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 393
  • Carbohydrate Content: 67 g
  • Fat Content: 11 g
  • Fiber Content: 14 g
  • Protein Content: 13 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 423 mg
  • Sugar Content: 28 g
  • Trans Fat Content: 2 g