Moroccan chickpea and chard stew with basmati rice

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 660 Calories/Serving

25–35 Minutes

Fragrant Moroccan spices punch up our vegetarian, gluten-free stew, delicious over cilantro-avocado rice. Make the stew ahead for an even faster dinner the next day.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ cup basmati rice
1 bunch chard (about ½ pound)
1 cup cooked chickpeas
1 or 2 cloves peeled fresh garlic
1 cup mirepoix (onions - carrots - celery)
Chickpea spice blend (granulated garlic - ground coriander - ground cumin)
1¼ cups diced tomatoes
1 cup vegetable broth
1 avocado
3 or 4 sprigs fresh cilantro
¼ cup Greek yogurt
½ teaspoon sumac

Nutrition per serving

Calories 660, Total Fat 31g (40% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 410mg (18% DV), Total Carb. 79g (29% DV), Fiber 16g (57% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 18g
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice

Rinse the rice.

In a small sauce pot, combine the rice and ¾ cup lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the rest of the meal.

Prep the vegetables

Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
Rinse the chickpeas.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.

Cook the stew

In a medium sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the mirepoix and chard stems, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Add the chickpeas, garlic, and chickpea spice blend, season with salt and pepper, and cook, stirring occasionally, until fragrant, 2 to 3 minutes.
Add the tomatoes and vegetable broth. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the vegetables are tender and the stew is thickened, 8 to 10 minutes. Remove from the heat. Working in batches if needed,stir in the chard leaves (they will wilt from the residual heat).
When the stew is almost done, prepare the remaining ingredients and finish the rice.

Prep the remaining ingredients; finish the rice

Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into bite-size pieces.
Coarsely chop the cilantro; set aside half for garnish.

Gently stir the avocado and half the cilantro into the rice.

Serve

Transfer the rice to individual bowls and top with the chickpea and chard stew. Dollop with the yogurt, sprinkle with the sumac and remaining cilantro, and serve.

View full recipe details