Chard and Chick Pea 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

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Manchester Urban Diggers are urban community market gardeners based in Greater Manchester where we are making spaces for people to grow food.

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