stairway to vegan

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Moroccan Style Chickpeas, Chard and Fennel with Couscous

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Moroccan Style Chickpeas, Chard and Fennel with Couscous

Moroccan Style Chickpeas, Chard and Fennel with Couscous

Wow, the CSA basket was not just full this week, it was literally overflowing with goodies.

CSA Basket number six

CSA Basket number six

Three of the group were swiss chard, green onions and fennel, so this recipe is perfect to utilise all three in one place. Not only that, this recipe uses all the Fennel, yes those lovely feathery fronds too.

I love stews and soups, and this summer, we have had a lot of schmagy (my technical term for gray, cloudy, wet) days, so a nice stew fits in well.

Now, I do not know how accurate my title is regarding the “Moroccan Style”, but the aroma of the spices cooking just made me think “Moroccan”.

One special note about this recipe, while, I do not have any issues with the texture of my food, you might want to make sure that when you finely chop the fennel fronds, you really chop them fine, otherwise you do get long feathery pieces (you might be able to see some in the pictures, because I didn’t worry too much about getting them really fine.)

This dish is quite spicy on its own, but once you pair it with the couscous, the spiciness tones right down. You could also serve it with brown rice, pasta or quinoa.



Moroccan Style Chickpeas, Chard and Fennel with Couscous

Makes 4 generous servings

  • 1 1/4 cups dried chickpeas soaked in water for 6 hours or overnight (or 3 cups canned, and omit the soaking and first hour of cooking)
  • 1 bunch swiss chard, rinsed thoroughly, then, stems and leaves separated and both coarsely chopped
  • 2 tblspns olive oil
  • 1 medium onion, chopped
  • 4 spring onions chopped
  • 1 large fennel bulb, trimmed and chopped with fronds chopped finely and set aside (see special note above)
  • 6 cloves garlic minced or grated
  • 1 tspn coriander
  • 1 tspn ground caraway
  • 2 tspns cumin
  • 1/2 tspn cayenne pepper
  • 4 tblspns tomato paste dissolved in 1 cup water
  • 1/1/3 cups cousous
  • 1 cup hot vegetable broth

Drain chickpeas and transfer to a large pot. Cover with water and bring to a boil. Reduce heat and simmer for one hour. (omit this step if using canned chickpeas).

Heat oil over medium heat. Add onions, fennel bulb (not fronds) and cook stirring until tender, approx five mins.

Add the chard stems and cook for a few mins more until they begin to soften. Add garlic and spices, mix well and allow to cook 1 min. Add cayenne and dissolved tomato paste. Cook another min or two.

Add the drained chickpeas and 2 cups additional water. Bring back to a simmer. Add salt to taste and cover and let simmer for 20 mins or until chickpeas are tender and flavours have developed.

Stir in the chard greens and the choped fennel fronds. Simmer for an additional 10 to 15 mins. Remove from heat.

Place couscous in large bowl, add hot vegetable broth and cover for 2 to 5 mins.

Remove cover and fluff couscous with fork.

Serve couscous in wide bowls topped with stew.

Moroccan Style Chickpeas, Chard and Fennel with Couscous

Moroccan Style Chickpeas, Chard and Fennel with Couscous

Nutrition   Facts

Amount   Per Serving

Calories   850

Calories from Fat 149

Total   Fat 16.6g

Saturated Fat


Trans Fat


Cholesterol   0mg

Sodium   406mg

Total Carbohydrates 142.9g

Dietary Fiber 33.7g

Sugars 22.5g

Protein   37.7g

Nutrition   Grade A

Nutritional Analysis

Good points


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