Today’s
recipe is one passed along to me by my dear friend Janie McCauley, a fellow Bay Area WSU grad
(Go Cougs!) who writes for the Associated Press, and often covers a lot of the
same teams as I do. If we’re not chatting about the clothes or the Cougs, we’re
talking about food. Janie is really good about eating healthy, and she passed
along this recipe to me a couple months ago.
but very hearty and healthy at the same time. When the Giants are home, I work
a lot of night shifts, so it’s helpful to make something on Monday that I can
easily heat up for lunch throughout the week. This chickpea and chard stew
definitely fit the bill. I used chicken broth, but feel free to use veggie
broth to make it a vegetarian soup. I also used fresh tomatoes, but Janie said
she used canned ones and it still turned out great!
I also added some garlic because I think everything is
better with garlic, and some celery because I had it on hand, but the original
recipe didn’t call for any, so feel free to omit that. I also like to tie a few
sprigs of thyme up with kitchen string so that it’s easier to fish out after
it’s done cooking. All you do is sauté the onions, garlic and celery and then add
the rest of the veggies and chickpeas and the broth. The original recipe only
called for ¾ cup of broth…which makes it very stew-like. I prefer a more
“soupy” consistency, so I added about a cup and a half.
Then you just let it all simmer for a little while, and you’re
ready to eat! I topped mine with a little grated Parmesan. Enjoy!
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- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 shallot, sliced
- 1/2 yellow onion, sliced
- 1 stalk celery, diced
- 3-4 fresh thyme sprigs, tied in a bundle
- 1/2 teaspoon Kosher salt, plus more for seasoning
- 2 cups diced plum tomatoes
- 1 bunch of chard, chopped
- 1 (15 ounce) can chickpeas, drained
- 1-2 cups broth (vegetable for vegetarian)
- pinch cayenne pepper
- juice from 1/2 lemon
- freshly ground black pepper, to taste
- Parmesan cheese (optional, omit for vegan)
- Warm the olive oil in a large pot over medium heat. Add the garlic, shallots, onion, celery & thyme and 1/2 teaspoon salt; cover and cook, stirring a few times, until shallots are translucent, about 6 minutes.
- Mix in the chard, tomatoes, chickpeas, vegetable stock, and cayenne; cover and simmer 10 minutes.
- Remove thyme and season stew with the lemon juice. Add salt and the black pepper to taste. Ladle into bowls and sprinkle with Parmesan cheese.
Nutrition
