Recipes › Swiss Chard › Swiss Chard and Chickpea Stew
Swiss Chard and Chickpea Stew
A hearty, deeply savoury one-pot stew with Swiss chard, chickpeas, and tomatoes in a spiced olive-oil broth. Inspired by Spanish cocido, this comes together in 30 minutes and is the kind of meal that's better than it has any right to be given its simplicity. Serve with crusty bread.
Swiss Chard is usually ready May to November. More swiss chard recipes, or see what to sow this month where you are.
Ingredients
- 1 large bunch Swiss chard, stems diced, leaves roughly chopped
- 30 oz chickpeas, canned, drained and rinsed
- 14 oz crushed tomatoes, canned
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
- 1½ tsp smoked paprika
- 1 tsp cumin
- 3 tbsp olive oil
- 1 cup vegetable broth
- ½ lemon, juiced
- ¾ tsp salt
Contains: cereals gluten.
Method
- Heat olive oil in a large pot over medium heat. Cook onion and chard stems for 6 minutes. Add garlic, smoked paprika, and cumin and cook 2 minutes.About 8 min
- Add crushed tomatoes and broth. Simmer for 5 minutes.About 5 min
- Add chickpeas and chard leaves. Stir to combine and cook for 10 minutes until chard is tender and stew is thickened. Season with salt and lemon juice.About 10 min
- Drizzle with extra olive oil and serve with crusty bread.About 2 min
Tips
- Mash a few chickpeas against the pot wall to naturally thicken the stew.
- A drizzle of high-quality olive oil at serving transforms the whole dish.
- This stew improves dramatically the next day.
Ring the changes
- Add diced chorizo or merguez sausage in step 1 for a meaty version.
- Add a can of white beans for extra body.
Keeping it
Keeps for 5 days in the fridge. Freezes well for 3 months.
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