Spiced Chickpea and Lentil Delight with Swiss Chard
This hearty Spiced Chickpea and Lentil Delight is a perfect fusion of flavors, adapted from a cherished recipe by Patricia Wells in her acclaimed Vegetable Harvest. Featuring tender French lentils, vibrant Swiss chard, and protein-packed chickpeas, this stew is both nourishing and satisfying. Seasoned with aromatic curry powder and cumin, it brings warmth and comfort to your table. Serve it hot with a dollop of creamy yogurt, making it an ideal dish for sharing with family and friends, or for meal prepping any day of the week. Enjoy it as a nourishing lunch or a delightful dinner option.
8
Servings
348
Calories
14
Ingredients
Ingredients
Dried French lentils
1 1/2 cups (rinsed and drained)
Extra virgin olive oil
2 tablespoons (none)
Bouquet garni
1 (prepared with parsley stems, celery leaves, and thyme sprigs, encased in string)
Leek or onion
1 large (cleaned and chopped)
Swiss chard
1 large bunch (leaves coarsely chopped, stems finely chopped)
Salt
to taste (none)
Pepper
to taste (none)
Chicken stock
2 quarts (none)
Curry powder
2 teaspoons (none)
Cayenne pepper
1/2 teaspoon (none)
Canned chickpeas
2 cups (drained and rinsed)
Cumin seeds
2 teaspoons (none)
Greek-style yogurt
1 cup (to garnish)
Cumin
2 teaspoons (to garnish)
Instructions
1
Rinse the lentils thoroughly in a fine-mesh sieve under cold running water. Set them aside to drain.
2
In a large stockpot, heat the extra virgin olive oil over low heat. Add the bouquet garni, chopped onion (or leek), finely chopped Swiss chard stems, and 1 teaspoon of salt. Cover the pot and let them sweat for about 3 minutes, until soft but not browned.
3
Pour in the chicken stock and bring the mixture to a simmer over moderate heat. Once simmering, add the rinsed lentils, curry powder, and cayenne pepper. Stir well, cover, and simmer until the lentils are tender, about 20 minutes. Note that older lentils may require a longer cooking time.
4
Incorporate the coarsely chopped Swiss chard leaves and chickpeas into the pot. Cook for an additional 5 minutes, or until the chard is wilted. Remove the bouquet garni and season to taste with salt and pepper.
5
In a small, dry skillet over moderate heat, toast the cumin seeds. Shake the pan regularly to prevent burning, until the seeds are fragrant and golden, about 2 minutes. Transfer the toasted cumin seeds to a plate to cool.
6
In a bowl, mix together the Greek yogurt and cooled toasted cumin. Set aside.
7
Serve the stew hot in warmed bowls. Garnish each serving with a generous spoonful of the spiced yogurt and a sprinkle of toasted cumin for an added burst of flavor.
Nutrition Information
4
Fat
59
Carbs
18
Protein
12
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Spiced Chickpea and Lentil Delight with Swiss Chard?
It is a hearty and nourishing stew featuring French lentils, vibrant Swiss chard, and protein-packed chickpeas, seasoned with aromatic curry powder and cumin.
Who is the original inspiration for this recipe?
The recipe is adapted from a cherished recipe by Patricia Wells in her acclaimed book Vegetable Harvest.
How many servings does this recipe yield?
This recipe makes 8 servings.
What are the main protein sources in this stew?
The primary protein sources are chickpeas, dried French lentils, and Greek-style yogurt.
What is the calorie count per serving?
Each serving contains 348 calories.
How much protein is in one serving?
There are 18 grams of protein per serving.
Is this recipe high in fiber?
Yes, it is high in fiber, providing 12 grams per serving.
What kind of lentils are recommended for this dish?
The recipe calls for 1 1/2 cups of dried French lentils.
What goes into the bouquet garni?
The bouquet garni is prepared with parsley stems, celery leaves, and thyme sprigs, encased in string.
How should the Swiss chard be prepared?
The Swiss chard leaves should be coarsely chopped while the stems should be finely chopped.
What aromatics are used in the base of the stew?
The recipe uses one large leek or onion and finely chopped Swiss chard stems.
What type of liquid is used for the stew base?
The recipe uses 2 quarts of chicken stock.
How long should the lentils simmer?
Lentils should simmer for about 20 minutes, though older lentils may take longer.
When do you add the Swiss chard leaves and chickpeas?
They are added after the lentils are tender and cooked for an additional 5 minutes.
How do you prepare the cumin seeds for the garnish?
Toast them in a dry skillet over moderate heat for about 2 minutes until fragrant and golden.
What is the garnish for this stew?
The stew is garnished with a mixture of Greek-style yogurt and toasted cumin seeds.
Is this recipe gluten-free?
Yes, based on the ingredients provided, this recipe is gluten-free.
Can this recipe be made vegan?
Yes, by substituting the chicken stock with vegetable stock and using a plant-based yogurt alternative.
How much fat is in each serving?
Each serving contains 4 grams of fat.
How many carbohydrates are in a serving?
There are 59 grams of carbohydrates per serving.
What spices provide the heat in this dish?
The heat comes from 2 teaspoons of curry powder and 1/2 teaspoon of cayenne pepper.
How many ingredients are required for this recipe?
There are 14 total ingredients listed.
What is the first step in preparing the lentils?
Rinse the lentils thoroughly in a fine-mesh sieve under cold running water.
How long do you sweat the aromatics?
Sweat the aromatics for about 3 minutes until soft but not browned.
What type of oil is used?
The recipe uses 2 tablespoons of extra virgin olive oil.
Should the bouquet garni stay in the stew for serving?
No, the bouquet garni should be removed before seasoning and serving.
Is this dish suitable for meal prepping?
Yes, it is described as an ideal dish for meal prepping any day of the week.
What is the purpose of toasting the cumin seeds?
Toasting the seeds until they are fragrant and golden adds an extra burst of flavor to the garnish.
How should the stew be served?
Serve the stew hot in warmed bowls with a generous spoonful of spiced yogurt.
What texture should the lentils have when finished?
The lentils should be tender but not mushy.