Chard and Chickpea Stew

- with olives and roasted almonds

Recipe by Clare Mcelhatton.

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Serves 2

• 6 large cloves of garlic (or more if you prefer- a whole bulb is delicious) grated, minced or finely chopped.

• 1 medium onion finely diced.

• 1 bunch of rainbow chard Leaves separated, and the stalk diced

• 1 tbsp tomato puree

• 1 heaped tsp fennel seeds

• 1 tin of chick peas

• Olive oil or rapeseed oil

• Handful of green olives roughly chopped (optional)

• Salt and pepper

• Stock powder/cube

Optional extras and swaps:

• Adding lemon juice or vinegar at the end for some more acidity

• Chopped fresh tomato as a garnish

• Roasted, salted almonds added at the end. Use store-bought or roast blanched almonds in a 180°C oven with salt and oil for 25 minutes until golden brown.

• Fresh fennel (instead of seeds) diced and cooked with the onions. Fennel tops can be added at the end.

• Dry vermouth add around 50mls after the tomato puree has cooked and reduce to a syrup (cooking off the alcohol) before adding the chick peas

• Seaweed flakes or powder for a ‘fishy’ taste. Or add cooked white fish.

• Not a fennel fan? Use 1-2 tsp of sweet or smoked paprika instead of fennel seeds.

Method:

1. Add the minced garlic to a good glug of cold oil in a saucepan. Slowly heat up the oil- when the garlic just starts to brown (and loses the ‘raw garlic’ odour) add the diced onion and chard stalks. Add a ½ tsp of salt to the onion (to release moisture and stop the garlic burning)

2. Add the tomato puree and cook for at least a few minutes- it will caramalise and change colour

3. Add the fennel seeds and cook for a minute

4. Add the whole tin of chick peas. Refill the tin with water and add this too

5. Add the chopped olives

6. Simmer for 5-10 minutes (or until you’re bored!) to thicken the stew slightly

7. Add the chard leaves and cook until they are wilted

8. Taste- add more salt, stock or pepper to taste.

TO SERVE

Perfect with crusty bread or Onion & Vinegar Potatoes

Onion and Vinegar Potatoes

• 2 medium floury potatoes or 2 handfuls of new potatoes peeled (or not, either way is good) and cut into large chunks

• Salt

• Onions: red onions, chives, shallots or spring onions either way, chop them finely

• Vinegar: sherry vinegar, red wine vinegar or lemon juice. 2-3 tsp to taste

• Fat: Good olive oil or butter
  

1. Put the potatoes cold water with 1 tsp salt and bring to the boil

2. Once the potatoes are soft, drain off all the moisture

3. Return to the pan and stir with a fork or spoon to crush the slightly

4. Add your choice of fat, onion and vinegar. Stir in and taste

5. Add more salt or vinegar if needed