Moroccan Chickpeas with Chard

cooking.nytimes.com

Catalabella

4 tablespoons olive oil

2 Spanish onions, chopped

1 large jalapeño pepper, seeded if desired, chopped

4 garlic cloves, minced

1 teaspoon grated fresh ginger root

2½ teaspoons kosher salt, more to taste

1 teaspoon ground turmeric

1 teaspoon sweet paprika

¾ teaspoon ground cinnamon

½ teaspoon ground cumin

½ teaspoon ground black pepper

Pinch of cayenne

2 tablespoons tomato paste

1 fennel bulb, diced (save fronds for garnish)

1 very large bunch chard, stems sliced ½-inch thick, leaves torn into bite-size pieces

2 carrots, peeled and diced

1 large turnip, peeled and diced

1 pound dried chickpeas, soaked overnight in water to cover or quick-soaked (see Tip)

⅓ cup diced dried apricots

2 tablespoons chopped preserved lemon, more to taste

½ cup chopped cilantro, more for garnish

Directions at cooking.nytimes.com

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