- with olives and roasted almonds
Recipe by Clare Mcelhatton.
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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
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.
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)
Add the tomato puree and cook for at least a few minutes- it will caramalise and change colour
Add the fennel seeds and cook for a minute
Add the whole tin of chick peas. Refill the tin with water and add this too
Add the chopped olives
Simmer for 5-10 minutes (or until you’re bored!) to thicken the stew slightly
Add the chard leaves and cook until they are wilted
Taste- add more salt, stock or pepper to taste.
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
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
Put the potatoes cold water with 1 tsp salt and bring to the boil
Once the potatoes are soft, drain off all the moisture
Return to the pan and stir with a fork or spoon to crush the slightly
Add your choice of fat, onion and vinegar. Stir in and taste
Add more salt or vinegar if needed