Moroccan cuisine · Soups & Stews

Tajine Hommos bel Selq

Chickpeas with chard, plenty of garlic and turmeric gently braised, served with olive oil and lemon.

Ingredients · for 4 servings

• 250 g chickpeas (soaked overnight)
• 500 g chard
• 6 cloves garlic
• 2 onions
• 1 tsp turmeric
• 1 tsp cumin
• 1 tbsp paprika (sweet)
• 1 lemon
• 6 tbsp olive oil
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Soak the chickpeas overnight, drain, bring to a boil in 1.2 l fresh water and simmer covered for 40 min. until tender, skimming off the foam.
2. Meanwhile separate the chard stems from the leaves, cut the stems into 2 cm pieces and roughly slice the leaves into strips.
3. Finely dice the onions, slice the garlic and sauté both in 4 tbsp olive oil in a wide pot over medium heat for 6 min. until translucent.
4. Add turmeric, cumin and paprika, toast for 1 min., then stir in the chard stems and deglaze with 200 ml of the chickpea cooking water.
5. Fold in the drained chickpeas and the chard leaves, season with salt and pepper and braise uncovered for 12–15 min. until the leaves have collapsed and barely any liquid remains in the pot.
6. Season with the juice of half a lemon, drizzle with chopped cilantro and the remaining olive oil, and serve lukewarm with bread.