Middle Eastern Chickpea Stew
1 medium onion, chopped
2 tablespoons chopped ginger root
2 cloves garlic
1 tablespoon curry powder
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 cup orange juice
2 tablespoons red wine vinegar
4 cups low sodium or no salt added vegetable stock
3 cups cooked chick peas or 2 (15 ounce cans) no-salt-added or low sodium canned chick peas, drained
1 cup dry green lentils
2 cups crushed tomatoes (see note)
2 cups peeled and diced butternut squash
2 cups Swiss chard, roughly chopped
1/4 cup currants
1 tablespoon orange zest
pinch cayenne pepper, or to taste
1/4 cup chopped fresh cilantro
Combine the onions, ginger and garlic and cook in a large stock pot without oil until tender, 3-5 minutes, stirring constantly.
Add all the spices and stir for about 15 seconds. Deglaze the pot with vinegar, orange juice and vegetable stock.
Stir in chickpeas, lentils, tomato and butternut squash. Bring to a boil, reduce heat to a gentle simmer and cover. Cook, stirring occasionally, until the lentils are tender, about 25 minutes.
Add Swiss chard, currants, orange zest and cayenne pepper and simmer for 2 minutes.
Stir in cilantro. If desired, serve on top of brown rice.