- 1 Florence red onion
- 2 garlic cloves
- 2 pointed red peppers
- 1 fennel bulb
- 1 tbsp olive oil
- 400g tinned cherry tomatoes
- 1 tbsp smoked paprika
- Sea salt
- Freshly ground pepper
- 300g rainbow chard
- 500g new potatoes
- 750ml boiling water
- 800g tinned chickpeas
Eat & keep tip: 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.
1. Trim the long green stalk off the Florence red onion (you can keep it for stir-fries), then peel and finely slice the onion. Peel and crush the garlic cloves. Halve the red peppers, flick out the seeds and white pith, and finely slice the peppers. Trim the base from the fennel and thinly slice the bulb.
2. Pour 1 tbsp oil into a large pan and tip in the onion, fennel, garlic, 1 tbsp smoked paprika and a good pinch of salt and pepper. Cook over a medium heat for 5 mins, stirring occasionally.
3. While the veg cook, separate the rainbow chard leaves and stalks. Finely slice the stalks and roughly chop the leaves.
4. Slide the peppers and chard stalks into the pan and stir. Continue to cook for 5 mins, stirring occasionally, till the veg are glossy.
5. Scrub the potatoes and chop them into bite-sized chunks. Drain the chickpeas and rinse well with cold water. Stir both the potatoes and chickpeas into the pan along with the tin of cherry tomatoes and 750ml boiling water. Bring to the boil, then simmer for 25 mins, or till the potatoes are tender.
6. Stir the chard leaves through the stew and continue to cook for 2 mins, till they are wilted. Ladle the stew into a couple of deep bowls and serve straight away.