Curried Lentil, Swiss Chard and Chickpea Stew

Maile

ingredients

3 tablespoons extra virgin olive oil
1 large onion, medium dice
1 large parsnip, peeled and cut into a medium dice
1 large carrot, peeled and cut into a medium dice
1 bunch swiss chard, stems cut into a medium dice and leaves cut into a chiffonade
1 tablespoon ginger, freshly grated
2 cloves garlic. minced
1 teaspoon cumin, ground
1/2 teaspoon cinnamon
2 teaspoons curry powder
2 tablespoons tomato paste
4 -6 cups chicken or vegetable stock
1/4 teaspoon saffron
1 large sweet potato, peeled and cut into a medium dice
1 cup red lentils
One 15 ounce can chickpeas, drained and rinsed Lemon juice to taste
Salt and pepper to taste
1/4 cup cilantro leaves, roughly chopped

1
Heat a heavy pot over medium heat and add the olive oil. Gently saute the onions, parsnips, carrots and chard stems until lightly caramelized, about 5-6 minutes. Add the ginger, garlic, cumin, cinnamon and curry powder and cook an additional minute or until the spices are toasted. Add the tomato paste and cook an additional minute.
2
Add the stock, saffron and sweet potato to the soup pot. Bring to a boil, reduce the heat to a simmer and cook, uncovered, until the sweet potatoes are just about done. Add the lentils and continue to cook until the lentils are cooked through, about 5 minutes. Fold in the swiss chard leaves and chick peas and cook until just warmed through. Season with lemon juice. salt and pepper to taste. Fold in the cilantro and serve.

Source: Maile