top of page

Chard and Chickpea Stew

Updated: Nov 5, 2020

- with olives and roasted almonds

Recipe by Clare Mcelhatton.

Follow theparchedpea on instagram for more recipes

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

38 views0 comments

Recent Posts

See All

Comments


bottom of page