Moroccan-Style Chickpea & Chard | Cook for Your Life
Moroccan-Style Chickpea & Chard Stew - Cook For Your Life-anti-cancer recipes

Moroccan-Style Chickpea & Chard

Rated 4.1 out of 5
4.1 out of 5 stars (based on 21 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 21 ingredients

Nourishing and delicious, this Moroccan-Style Chickpea & Chard Stew is quick to make when having cans of chickpeas on hand. The chermoula sauce gives this dish an aromatic freshness. Chermoula is very similar...



  • 1 tablespoon olive oil
  • ½ teaspoon sea salt, or to taste
  • 6 garlic cloves
  • 2 teaspoons sweet paprika
  • 1 teaspoon whole black peppercorns
  • 1½ teaspoons ground cumin
  • ½ teaspoon turmeric
  • 2 tablespoons broth, plus extra if needed
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons Italian parsley, chopped


  • 2 tablespoons olive oil
  • 1 large bunch of chard, washed, soft leaves stripped from the stems, stems set aside
  • 3 cups cooked chickpeas drained, broth reserved or 2 (14-ounce) cans, drained
  • 1 onion, chopped
  • 1 small dried red chili, seeds removed
  • 1 red pepper, cored, seeded and cut into ½-inch dice
  • ¼ tablespoon dried thyme or 1 fresh sprig, leaves stripped and chopped
  • ¾ cup stock, water or chickpea broth
  • ¾ cup diced tomatoes
  • 2 tablespoon lemon, grated zest
  • ¼ cup cilantro, chopped
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Nutrition Facts


344 cals


14 g

Saturated Fat

2 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

9 g


45 g


11 g


13 g


14 g


903 mg


  1. First make the chermoula: In a blender, add the oil, salt, garlic, paprika, black peppercorns, cumin, turmeric, and 2 tablespoons broth to moisten. Blend.  Add the cilantro and parsley.  Blend until a rough paste is formed. Add broth or water as necessary to loosen the paste.  Set aside.
  2. Begin the stew by adding the wet chard leaving into a hot pan, covered, until they have wilted. Drain, coarsely chop and set aside. Dice the chard stems and set aside.
  3. Heat the oil in a large skillet or sauté pan over a medium high heat. Add the onion, dried chili, red pepper, diced chard stems and thyme. Fry until the vegetables begin to soften. Stir in the reserved chermoula sauce, chickpeas, and ½ cup of broth.  Cook until the onions are soft.
  4. Add the tomatoes, steamed chard, lemon zest, and ¼ cup of broth. Turn heat to low and simmer for 5 minutes. Stir in remaining cilantro, and serve.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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