Dinner

Braised Spiced Chickpeas 
with Swiss Chard & Sweet Potatoes

Rainbow chard, sweet potatoes and dried unsweetened apricots, plums and figs fortify this comforting stew with a bevy of bone-strengthening vitamins and minerals.

Find more dinner recipes here.

Servings
6
Prep Time
30 min
Cook Time
25 min
Duration
55 min

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 beans), 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. 
  3. 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: This dish 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
  • Cholesterol Content 0 mg
  • 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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g