This one-pot vegetable stew is a new discovery for us, and a new favourite. It packs in the veggies and is a great dish to try if you are new to vegetarian food. It is packed with rainbow-coloured vegetables – tomatoes, chard, butternut squash – fresh herbs and spices and gets its protein from chickpeas. Serves 4
1 small jar chickpeas, drained
4 cloves of garlic, peeled
7cm fresh root ginger, peeled
5 tbsp extra virgin olive oil
1 medium onion, diced
4 bay leaves
2 tbsp coriander seeds
½ tsp dried chilli flakes
4 sprigs rosemary
3 sprigs sage
2 x 400g tins whole plum tomatoes, drained
1 butternut squash, peeled, de-seeded and chopped into chunks
500ml vegetable stock or water [you can use the drained tomato juice to make up some of this liquid]
120g Swiss chard, trimmed, washed and roughly chopped
juice of ½ lemon First, grind together the peeled garlic and ginger in a pestle and mortar to make a thick paste. Meanwhile, toast the coriander seeds in a dry frying pan without oil, so they are gently coloured. Set aside.
Gently heat the olive oil in a large, heavy-bottomed saucepan. Add the onions, a pinch of salt and the bay leaves, cover, and cook on low for 15 minutes. The onions cook in the steam until tender but are uncoloured. Don’t be tempted to lift the lid. Next, stir in the garlic and ginger paste, cook for a couple of minutes. Add the coriander seeds, dried chilli flakes, fresh herbs, drained tomatoes and the chopped butternut squash. Cook on a medium-heat, covered, for 15 minutes or until the squash is tender. It will cook quicker if you don’t lift the lid. Stir in the chickpeas and stock, bring to the boil. Cover and simmer for 15 minutes. Stir in the chard and cook for a further 5 minutes.
The stew can be made to this point, then allowed to cool to be eaten the following day. Re-heat the stew on a gentle heat, just before serving stir in the lemon juice. This recipe by Florence Knight was featured in The Sunday Times Magazine. The original recipe uses kale. I used Swiss Chard, now easily available in Mercadona.
5 to remember
las acelgas – the Swiss chard
la col rizada – kale/savoy cabbage
un arcoiris – a rainbow
una ramita – a sprig
la salvia – the sage [plant]