Modified a vegetarian Tunisian recipe to please my omnivore family, which was interesting… usually I change things around the opposite way. Basically, I threw in a few chicken thighs to brown for three minutes after sautéing the onions and stalks, then flipped them over and put the greens on top to steam a few minutes before adding the garbanzo beans and letting it all simmer together, flipping the meat over ever few minutes. The stew was delicious, with just enough flavor and kick to it. The Moroccan couscous salad, inspired by thegutsygourmet, complemented it well. It’s best to start with the salad so it can cool while preparing the stew.
Sahel style chard and garbanzos
1 tbsp. oil
1 small dried chili, seeds removed
Pinch or two of caraway seeds
1 tsp. coriander
Salt and pepper
Chard, stalk chopped finely and leaves coarsely shredded
Half a 14 oz. can of diced tomatoes
14 oz. can of garbanzo beans
Grind up chili pepper, and caraway seeds with a couple pieces of chopped onion (or a clove of garlic). Sauté onion and chard in oil over medium heat for a few minutes until begin to soften, then add seasonings. Stir in tomatoes and let simmer a few minutes. Throw greens on top (don’t mix in yet) and cover for a few minutes. Mix in garbanzos beans and a little of the liquid and simmer, covered, for about 10 minutes, then serve, with a dollop of yogurt if you’d like!
Salat Tangiers (Couscous Salad)
1 tbsp. oil
4 servings couscous
Generous sprinkle cinnamon and cumin
A couple splashes of vinegar
Sauté onions and almonds in oil in a medium saucepan over medium heat. Add spices and couscous, then water after a couple minutes to prepare couscous according to package directions. Scoop into a bowl and immediately mix in raisins. Stir in a little vinegar and some parsley and let cool. Add a little more vinegar and parsley right before serving.