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 ap...
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