North African Vegetable and Bean Stew

Name: North African Vegetable and Bean Stew
Cuisine: Moroccan, African
Ingredients: 1 Tbsp Extra-virgin olive oil; 1 onion, chopped fine; 8 oz. Swiss chard, ½ cup stems chopped fine, leaves cut into ½-inch pieces; ½ cup Harissa, divided; 4 cloves garlic, minced; ¼ tsp ground cinnamon; 2 Tbsp tomato paste; 7 cups chicken broth; 2 carrots, peeled and cut into ½-inch pieces; 2 15 oz cans chickpeas, rinsed; ½ cup ditalini pasta; ⅓ cup fresh parsley, chopped; 6 Tbsp Greek Yogurt; Pita chips; Elbow macaroni

3 steps

Updated at: Thu, 17 Aug 2023 05:13:12 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories321.3 kcal (16%)

Total Fat6.6 g (9%)

Carbs51.7 g (20%)

Sugars8.6 g (10%)

Protein15 g (30%)

Sodium1820.1 mg (91%)

Fiber13.7 g (49%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 Tbspextra-virgin olive oil

1onion

chopped fine

8 ozSwiss chard

1/2 cup stems chopped fine, leaves cut into 1/2-inch pieces

½ cupHarissa

divided

4cloves garlic

minced

¼ tspground cinnamon

2 Tbsptomato paste

7 cupschicken broth

2carrots

peeled and cut into 1/2-inch pieces

2 x 15 ozchickpeas

cans, rinsed

½ cupditalini pasta

⅓ cupfresh parsley

chopped

6 Tbspgreek yogurt

Optional

pita chips

elbow macaroni

Instructions

Step 1

Heat oil in Dutch oven over med heat. Add onion and chard stems until softened, about 5 minutes. Stir in ¼ cup harissa, garlic, and cinnamon and cook until fragrant, about 30 sec. Stir in tomato paste and cook for 1 minute.

Step 2

Stir in broth and carrots and bring to a boil. Reduce heat and simmer gently for 10 min. Stir in chard leaves, chickpeas, and pasta and simmer until vegetables and pasta are tender, 10-15 min.

Step 3

Off heat, use potato masher to gently mash half of chickpeas in pot. Stir to combine and season to taste. Divide into individual bowls and top with remaining harissa, parsley, and yogurt.