A Moroccan Stew With Spice and Sweetness MELISSA CLARK A recipe with chickpeas and chard is satisfying and light at the same time, as a vegetarian main course or as a side dish to roasted meats or fish. (Article plus video.) February 18, 2015 at 12:00AM http://nyti.ms/1D4scXK http://nyti.ms/1B6YPUe The New York Times Food Cooking and Cookbooks, Chickpeas

By MELISSA CLARK via NYT / Eethg. Corps. Inc. / Terrence Herschel G. Food http://nyti.ms/1D4scXK A Moroccan Stew With Spice and Sweetness February 18, 2015 at 12:00AM http://nyti.ms/1B6YPUe The New York Times