CSA member Cat, who contributed this recipe, said, “I was excited to see the fennel in this week’s share for this recipe!” While it suggests using dried chickpeas and a pressure cooker, you could also use canned chickpeas and a stovetop cooking method. You could also substitute kale for any of the other hardy cooking greens like Swiss chard, spinach, baby kale, or bok choy.
Photo credit for this post: The Splendid Table
Moroccan Chickpeas + Kale
Ingredients
- 3 tablespoons olive oil
- 2 Spanish onions chopped
- 1 fennel bulb diced (save the fronds for garnish)
- 1 large jalapeño pepper seeded if desired, chopped
- 4 cloves garlic minced
- 1 teaspoon fresh ginger peeled and grated
- 2 1/2 teaspoons kosher salt plus more to taste
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- Pinch of cayenne pepper
- 2 tablespoons tomato paste
- 1 pound dried chickpeas
- 1 bunch fresh kale stems discarded, leaves torn into bite-size pieces, about 5 cups
- 2/3 cup diced dried apricots
- 2 tablespoons chopped preserved lemon or more to taste
- 1/2 cup fresh cilantro chopped, plus more for garnish
Instructions
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Using the sauté function, heat the oil in the pressure cooker. Add the onions, fennel, and jalapeño and sauté until soft, about 10 minutes.
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Add the garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper, and cayenne and sauté until they release their fragrance, about 2 minutes.
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Add the tomato paste and sauté for another minute, until darkened but not burned. (If the tomato paste turns too dark too quickly, turn off the heat.)
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Add the chickpeas and 5 1/2 cups of water. Cover, and cook on high pressure for 50 minutes; then let the pressure release naturally. If the chickpeas aren’t cooked through, cook on high pressure for 5 minutes, then manually release the pressure.
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Stir in the kale, apricots, and preserved lemon. Using the sauté function, simmer until the kale is wilted, about 5 minutes.
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Stir in cilantro. Season with more salt if desired, and serve garnished with more cilantro and reserved fennel fronds.