It is clean out the fridge night. I found a great inspirational recipe on NYT Cooking by Melissa Clark,
Moroccan Chickpeas with Chard . Of course, I made a few changes. Why? Because I didn't have a turnip, but I did have a kabocha squash. I didn't have chard, but I had kale and a quarter head of cabbage. I had chicken stock that I made and chickpeas and all of the spices necessary. Oh, another trade out, I didn't have 2 T of tomato paste, so I used all I had and augmented with harissa. I also didn't have 2 hours, so into the instant pot things went and we will see how it comes out.
Moroccan Chickpeas with Chard . Of course, I made a few changes. Why? Because I didn't have a turnip, but I did have a kabocha squash. I didn't have chard, but I had kale and a quarter head of cabbage. I had chicken stock that I made and chickpeas and all of the spices necessary. Oh, another trade out, I didn't have 2 T of tomato paste, so I used all I had and augmented with harissa. I also didn't have 2 hours, so into the instant pot things went and we will see how it comes out.
This stew was excellent. The flavor was fantastic. It will be in the rotation! I have been eating it once a day for several days now. Still in love with it.
I forgot to put in the preserved lemon and apricots...happens when you drink before eating anything. So, I added some lemon juice. It really made a difference. That extra acid was perfect. Didn't miss the apricots.
