serves
6
cook
30 minutes
difficulty
Easy
serves
6
people
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 3 potatoes, cubed
- ½ large onion, sliced thinly
- 2 garlic, minced
- 1 tsp turmeric
- ½ tsp cinnamon
- 1 tsp sweet paprika
- 1 tsp caraway seeds
- 2 Roma tomatoes, diced
- 2 tbsp tomato paste
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tsp fresh ginger, grated
- 2 ½ cups Swiss chard (silverbeet), stems chopped small and leaves in bigger chunks
- 2 cups canned chickpeas, drained and rinsed
- 3 cups low-sodium vegetable stock
Instructions
1. Drizzle olive oil into a large saucepan over a medium heat. Add onions and potatoes to the pan and cook until onions are starting to soften and potatoes brown.
2. Add garlic, turmeric, cinnamon, sweet paprika, and caraway seeds and cook for a minute.
3. Add tomatoes, tomato paste and salt and stir.
4. Add lemon juice and grated ginger and stir to combine.
5. Add Swiss chard and chickpeas and mix well.
6. Pour in vegetable broth and 1 cup of hot water.
7. Simmer over low heat for 15-20 minutes, or until potatoes are tender and chard is wilted.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
