- 2 onions
- 2 garlic cloves
- 2 pointed red peppers
- 400g vine tomatoes
- 1 fennel bulb
- 1½ tbsp smoked paprika
- 300g rainbow chard
- 500g new potatoes
- 2 x 400g tins of chickpeas
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 750ml boiling water
Eat & keep^ This stew will keep in the fridge for up to 3 days or you can freeze it for up to 3 months. Simply divide it into individual portions, cool completely then freeze in freezerproof tubs. Defrost thoroughly and reheat till piping hot.
Use your loaf^ Stews were made for dunking, and a bowl piled with crusty chunks of bread will make this stew go that bit further, and will ensure that every little last drop is mopped up. Any feta or yogurt hanging about from a previous recipe? Bring these to the table too, and let everyone personalise their portion to just the way they like it.
Peel the onions and finely slice them. Peel and crush the garlic cloves. Halve the red peppers, flick out the seeds and white pith, and finely slice. Chop the tomatoes into small chunks. Trim the base from the fennel and thinly slice the bulb.
Pour 1 tbsp oil into a large pan and tip in the onions, 1½ tbsp smoked paprika, fennel, garlic and a good pinch of salt and pepper. Cook over a medium heat for 5 mins, stirring occasionally.
Separate the rainbow chard leaves and stalks. Finely slice the stalks and roughly chop the leaves.
Slide the peppers and chard stalks into the pan and stir to combine. Continue to cook for 5 mins.
Scrub the potatoes and cut into bite-size chunks. Drain the chickpeas into a sieve and rinse well with cold water. Stir both the potatoes and chickpeas into the pan along with the tomatoes and 750ml boiling water. Bring to the boil, then simmer for 25 mins, or till the potatoes are tender.
Stir the chard leaves through the stew and continue to cook for 2 mins, till wilted.
Ladle the stew into a couple of deep bowls and serve straight away.