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The Iraqi Family Cookbook

The Iraqi Family Cookbook
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Friday, April 11, 2014

Swiss Chard and Chickpea Stew شوربة السلق


There are a variety of Swiss chards. In this recipe, I am using the chard with red stems. Make sure not to discard the stems. They are meaty, nutritious and delicious. I mention in the recipe the Arabian spice which is also called Syrian spice or Seven spices. It is sold in Middle Eastern grocery stores or just mix the ground spices to make the spice mix.
 
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, chopped
1 large bunch of Swiss chard, rinsed and sliced.
2 medium tomatoes, chopped
1/2 cup water
1 cup canned chickpeas, rinsed
1 teaspoon salt
1 /2 teaspoon Arabian spice(mixture of cinnamom,allspice,cloves,black pepper and ground cardamom)
Juice of ½ lemon
In a deep pan, heat the oil and sauté the garlic and onions. Add the stems of the Swiss chard and tomatoes. Add 1/2 of water and bring to a boil. Add the Swiss chard leaves and chickpeas. Season with salt and spices. Simmer for 5 more minutes. Add lemon juice, and stir. Remove from heat and serve in soup bowl, with toasted bread.


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