Swiss chard and chickpea stew

This nourishing stew that can be ready in 30 minutes is the answer to your midweek comfort-food dreams. Serve as-is, with a dollop of natural yoghurt, or some buttered crusty bread.

Swiss chard and chickpea stew Credit: Desiree Nielsen

• serves

  6

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 3 potatoes, cubed
• ½ large onion, sliced thinly
• 2 garlic, minced
• 1 tsp turmeric
• ½ tsp cinnamon
• 1 tsp sweet paprika
• 1 tsp caraway seeds
• 2 Roma tomatoes, diced
• 2 tbsp tomato paste
• 1 tsp salt
• 1 tbsp lemon juice
• 1 tsp fresh ginger, grated
• 2 ½ cups Swiss chard (silverbeet), stems chopped small and leaves in bigger chunks
• 2 cups canned chickpeas, drained and rinsed
• 3 cups low-sodium vegetable stock

Instructions

1. Drizzle olive oil into a large saucepan over a medium heat. Add onions and potatoes to the pan and cook until onions are starting to soften and potatoes brown.

2. Add garlic, turmeric, cinnamon, sweet paprika, and caraway seeds and cook for a minute.

3. Add tomatoes, tomato paste and salt and stir.

4. Add lemon juice and grated ginger and stir to combine.

5. Add Swiss chard and chickpeas and mix well.

6. Pour in vegetable broth and 1 cup of hot water.

7. Simmer over low heat for 15-20 minutes, or until potatoes are tender and chard is wilted.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.