what you need
1 1/2 cups chickpeas (if canned, rinsed and drained; if fresh, soaked and boiled)
4 small white potatoes, diced small
1 large carrot, diced small
1 large celery stalk, diced small
1 medium yellow onion, diced small
4 cups vegetable broth
Lemon juice from half a lemon
1 tablespoon lemon zest
2-3 garlic cloves, minced
1 chili pepper, minced (or chili pepper flakes)
Olive oil
Fresh thyme
Salt, pepper, and paprika to taste
4 cups thinly sliced swiss chard or baby spinach
how to make it
Heat 2 tablespoons of olive oil over medium heat. Add onions and sauté until translucent, ~5 minutes. Add garlic and chili pepper, and cook ~1 minute more. Add carrots and celery, and cook ~7 minutes more. Add thyme, salt, pepper, and lemon zest, and stir until combined.
Add potatoes, chickpeas, and vegetable broth, and simmer on low, covered, for ~30-45 minutes. Uncover and check stew for taste, adding more spices as needed. Ladle about half the stew into a blender and puree until smooth. Add the pureed stew back to the pot. Add lemon juice and chard/spinach, stir, and cook, uncovered, ~15 minutes more.
Ladle into bowls and serve with toasted naan or crusty bread. Drizzle 1-2 tablespoons of olive oil on top (don’t skip this! adds to flavor, especially if you have good olive oil) and sprinkle with red pepper flakes. Enjoy!
