Don't saute tomato paste very long, it does not work.
Don't add salt before beans. they wont get tender.
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
2.5 teaspoons kosher salt, more to taste
1 teaspoon ground turmeric
1 teaspoon sweet paprika
0.75 teaspoon ground cinnamon
0.5 teaspoon ground cumin
0.5 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
1/3 cup diced dried apricots
2 tablespoons chopped preserved lemon, more to taste
1/2 cup chopped cilantro, more for garnish
Sauté Add onion and jalapeño for about 3 minutes, half done.
Add garlic, ginger, turmeric, paprika, cinnamon, cumin, black pepper and cayenne and sauté about another 3 minutes.
Add fennel, chard stems, carrot and turnip and continue to sauté until vegetables start to brown, another 2 or 3 minutes.
Add tomato paste, and sauté another minute or so until paste just starts to brown.
Add chickpeas and water to barely cover.
Partly cover, 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 about 1.5 tsp salt, 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.
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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