Moroccan Chickpeas with Chard Melissa Clark NYT

 This is such an aromatic stew.  Complex, deep flavor, yet fresh.  We used a friend's preserved lemons.

Don't skip the jalapeno, it makes the dish somehow!

Ingredients

• 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
• 2 ½ 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 1/2-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 
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• cup chopped cilantro, more for garnish

• • PREPARATION
  • Heat oil in a large pot over high heat. Add onion and jalapeño and sauté until limp, 3 minutes. Add garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper and cayenne and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
  • Add fennel, chard stems, carrot and turnip and continue to sauté until vegetables start to soften, about 10 minutes. Add chickpeas and water to barely cover.
  • Return heat to high if you lowered it and bring to a simmer. Partly cover pot, lower heat to medium low, and simmer for about 1 1/2 to 2 hours, until chickpeas are softened. Add more water if needed (this should be like a stew).
  • Add chard leaves, apricots and preserved lemon to pot and continue simmering until chard is tender, about 5 minutes longer. Season with more salt if desired, and serve garnished with cilantro and reserved fennel fronds.

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