Braised Spiced Chickpeas 
with Swiss Chard & Sweet Potatoes

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