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Chickpea-Chard Stew

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by 22 people

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Makes: 4 servings Prep 10 mins Cook 16 mins View Nutrition Facts

Ingredients

2 tablespoons olive oil

1 cup sliced shallots

1 fresh thyme sprig

1/4 teaspoon plus pinch salt

1 bunch chard, stems removed, chopped

2 cups diced plum tomatoes

1 15 ounce can chickpeas, drained

3/4 cup low-sodium vegetable stock

Pinch dried cayenne pepper

1/2 teaspoon fresh lemon juice

Freshly ground black pepper to taste

4 slices whole-grain baguette, toasted and rubbed with garlic (optional)

Directions

1. Warm the olive oil in a large pot over medium heat. Add the shallots, thyme and 1/4 teaspoon salt; cover and cook, stirring a few times, until shallots are translucent, about 6 minutes.

2. Mix in the chard, tomatoes, chickpeas, vegetable stock, and cayenne; cover and simmer 10 minutes.

3. Remove thyme and season stew with the lemon juice. Add the pinch of salt and the black pepper to taste; serve with garlic toasts if desired.

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