Moroccan cuisine · Vegetable Dishes

Tajine Selq bel Hommos

Chard braised with chickpeas and onions, freshly seasoned with lemon and cumin.

Ingredients · for 4 servings

• 800 g chard
• 1 can chickpeas (400 g)
• 2 onions
• 4 cloves garlic
• 1 tsp cumin
• 1 tsp paprika (sweet)
• 1 lemon
• 1/2 bunch flat-leaf parsley
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Wash the chard, separate the stems from the leaves, cut the stems into 2 cm pieces and the leaves into wide strips.
2. Cut the onions into thin half-rings, chop the garlic and sweat both in olive oil in a wide pot over medium heat for 6 min until soft.
3. Stir in the cumin and paprika, add the chard stems and deglaze with 150 ml water; cook covered for 10 min.
4. Fold in the leaves in batches and braise another 8 min until everything has wilted and the stems are tender with bite.
5. Add the rinsed chickpeas, season with salt and pepper, and simmer uncovered for 10 min until the liquid has almost cooked away and the oil separates clearly.
6. Season with the lemon juice, sprinkle with chopped parsley and serve warm with bread.