Real African Dishes: [MC-AllEthnic-Recipes] Curried Chickpea, Lentil, and Swiss Chard Stew

Saturday, July 16, 2011

[MC-AllEthnic-Recipes] Curried Chickpea, Lentil, and Swiss Chard Stew - Mediterranean

* Exported from MasterCook *

Curried Chickpea, Lentil, and Swiss Chard Stew

Recipe By :Adapted from Vegetable Harvest, Vegetables at the Center of the Plate by Patricia Wells
Serving Size : 5 Preparation Time :0:00
Categories : LowFat (Less than 20%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups dried French Lentils -- preferably Puy lentils, rinsed and drained
2 Tablespoons extra virgin olive oil
1 Bouquet garni -- several parlsey stems, celery leaves, and sprigs of thyme, encased in clean cotton string or a metal wire mesh tea infuser
1 leek -- or onion, cleaned and chopped
fine sea salt
freshly ground pepper
2 quarts stock -- homemade or purchased
2 teaspoons curry powder
1/2 teaspoon cayenne pepper
1 large bunch Swiss chard -- leaves only, coarsely chopped
2 cups canned chickpeas -- drained and rinsed
2 teaspoons cumin seeds
To garnish: -- 1 cup greek-sytle yogurt

Place lentils in a fine-mesh sieve and rinse until cold running water. Set aside

In a stock pot, combine the oil, bouquet garni, onion(leek), and 1 teaspoon salt. Sweat-cook, covered, over low heat until soft but not browned- for about 3 minutes.

Add the stock and bring to a simmer over moderate heat. Add the lentils, curry powder, and cayenne and stir. Simmer, covered, until the lentils are tender, about 20 minutes. (cooking time will depend upon the freshness of the lentils –older lentils take longer to cook)

Add the chard leaves and the chickpeas and cook until the leaves are wilted, about 5 minutes more. Remove the bouquet garni. Taste for seasoning. (this means add S & P to taste).

While the stew is cooking, toast the cumin. Place the cumin seeds in a small, dry skillet over moderate heat. Shake the pan regularly until the cumin seeds are fragrant and evenly toasted, about 2 minutes. Watch carefully! They can burn quickly. Transfer the cumin to a large plate to cool. Set aside.

Divide soup among the warmed soup bowls. At the table, garnish with a spoonful of yogurt and a sprinkling of toasted cumin.

Serves 4 - 6

Source:
"Marquita Farms"
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 375 Calories; 7g Fat (17.3% calories from fat); 22g Protein; 58g Carbohydrate; 23g Dietary Fiber; 0mg Cholesterol; 307mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 903920 0 3373 0 4860 0 0 0 0 0 0 0 0