Chickpea Recipes, Soups, Stews + Bean Bowls, Vegetarian - March 10, 2021

Moroccan Spiced Chickpea, Chard + Orzo Stew

Name: Moroccan Spiced Chickpea, Chard + Orzo Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: 1 onion, diced; 2 garlic cloves, crushed; 1tsp cumin; 1tsp smoked paprika; 1/2 tsp tumeric; 1/2 tsp cinnamon; 2 tsps Harissa paste; 150g orzo; 1 x 325g jar of Queen Chickpeas; 400g tin of plum tomatoes; 1 litre of vegetable stock; 2 tsp honey; 200g rainbow chard, stems removed, chopped; Feta; Coriander leaves

Rated 5 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Author:

Anna Whitley

Seriously warming + filled with goodness. Made in one pot + ready in under 25 minutes - the perfect way to upgrade your WFH lunch. This stew uses every part of the chard, including the stalks, making it a great zero-waste option. Remove the feta to make it completely vegan

Image ofMoroccan Spiced Chickpea, Chard + Orzo Stew

Ingredients

1 onion, diced
2 garlic cloves, crushed
1tsp cumin
1tsp smoked paprika
1/2 tsp tumeric
1/2 tsp cinnamon
2 tsps Harissa paste
150g orzo
1 x 325g jar of Queen Chickpeas
400g tin of plum tomatoes
1 litre of vegetable stock
2 tsp honey
200g rainbow chard, stems removed, chopped

to serve

Feta
Coriander leaves

Directions

Add a little oil to a pot + sweat the onion until translucent. Then add in the garlic, cumin, smoked paprika, turmeric, cinnamon + harissa. After a minute or two, add in the orzo + chickpeas, allowing the excess water from rinsing the chickpeas to remove anything caught on the base of the pan.
Add in the vegetable stock + tin of plum tomatoes, stir well + break up the tomatoes with the back of a spoon or fork. Gently simmer for 15 minutes, stirring frequently to ensure nothing is sticking to the bottom of the pan.
After 15 minutes of simmering, taste for seasoning + add the chard stalks + cook for another 5 minutes. Check that the orzo is cooked, then add the chard leaves last minute + stir until just wilted. Serve immediately + top with the feta and coriander.

HUGE thanks to the legend that is Anna, aka @the_goodegg__, who let us share this #beanspo on our website for all you champs to enjoy.

Anna is a Le Cordon Bleu trained chef from Scotland. She loves creating recipes inspired by the seasons + encourages others to do the same. Take a look at her page on cooklybookly + you'll pretty soon be inspired! Her food is STUNNING! If you like this recipe, she's created an ebook where you can try out even more of her recipes. Give it a download here.