This is an easy and quick summer stew, ideal for a mid-week supper. It goes perfectly with some crusty bread on the side too. The original recipe by Waitrose magazine has you making your own pesto but you can use ready made one for an even easier option.
More with chickpeas: Chickpea, pepper and tomato curry | Sweet potato, ‘Nduja and chickpea hash | Vegan chickpea & squash ‘meat’ balls with vegan mayo
Chickpeas and chard stew
Serves 4 | Prep 10 mins | Cook 30 mins
Easy | Vegetarian | Gluten-Free
Tip: Use free-from pesto for a vegan version.
You’ll need:
- 1 tbsp olive oil;
- 1 onion, chopped;
- 1 garlic clove, sliced;
- 2 rosemary sprigs;
- 2 x 400g cans chick peas;
- 3 large tomatoes, tough core removed, and roughly chopped;
- 2 tsp vinegar;
- 200g pack swiss chard, woody stalks removed and leaves roughly shredded;
- 4 tbsps pesto, to serve
Heat the oil in a large pan, add the onion and cook gently for 10 minutes, until soft and starting to turn golden. Add the garlic plus the rosemary sprigs; continue to cook for 3 minutes. Add the chickpeas and their liquid, the tomatoes and 300ml water; season and simmer briskly for 15 minutes. Break up some of the chick peas with a potato masher.
Just before serving, stir the chard through the stew, wilting for a couple of minutes. Stir in the remaining 2 tsp vinegar, then ladle into shallow bowls and top with a table spoon of pesto. Serve with crusty bread, if liked.
Modified from this recipe by Waitrose Magazine, Issue August 2018, available online here.
2 posts have been published to the site Food Notes on Jul 30th in previous years:
== 2018 ==
* Lentil, squash, halloumi and bacon salad
* Yotam Ottolenghi’s Caramelised Onion Crostini
Food Notes 