Spicy Chickpea and Rainbow Chard Stew

Ingredients

• 2-3 Tbsp Farm Boy™ Extra Virgin Olive Oil
• 1 large onion diced (about 1 1/2 cups)
• 3 garlic cloves minced
• 2 Tbsp fresh ginger minced
• 1½ tsp Farm Boy™ Ground Turmeric
• 1 tsp Farm Boy™ Organic Paprika
• 1 tsp Farm Boy™ Organic Crushed Chili Peppers plus more for garnish
• 1 cup Farm Boy™ Italian Tomatoes chopped
• 2 cans Farm Boy™ Organic Chickpeas drained and rinsed
• 1 can Farm Boy™ Organic Coconut Milk
• 1 1/2 cups Farm Boy™ Organic Chicken or Vegetable Broth
• 1 bunch rainbow chard thick stems removed, torn into small pieces (about 6 cups)
• 1 lime juice
• salt and black pepper to taste
• mint and cilantro leaves for garnish
• Farm Boy™ Organic Plain Greek Yogurt for garnish
• Farm Boy™ Original Flame Baked Naan or bread for serving

Directions

1. Heat Farm Boy™ Extra Virgin Olive Oil in Dutch oven over medium heat. Add onion, garlic, and ginger. Cook, stirring occasionally, until onion is soft and translucent and is starting to brown, about 4 to 5 minutes.
2. Add Farm Boy™ Organic Turmeric, Farm Boy™ Organic Paprika, and Farm Boy™ Organic Chili Peppers and cook for 2 minutes.
3. Add Farm Boy™ Italian Tomatoes, Farm Boy™ Organic Chickpeas, Farm Boy™ Organic Coconut Milk, and Farm Boy™ Organic Vegetable Broth, and season lightly with salt and pepper. Bring to a simmer, and cook, uncovered, stirring occasionally, until stew has thickened to your liking, about 35 to 40 minutes.
4. Add rainbow chard and cook until softened, about 5 to 7 minutes. Add lime juice and adjust final seasoning.
5. Divide among bowls and top with mint and cilantro. Add a dollop of Farm Boy™ Organic Plain Greek Yogurt and drizzle with a bit more olive oil and a garnish of chili flakes. Serve with Farm Boy™ Flame-Baked Original Naan or bread.