Chickpea and fennel stew with swiss chard and fried lemon
This punchy yet comforting stew relies heavily on pantry ingredients and your spice drawer, and comes together in about 30 minutes. I use preserved lemon paste, but if it is not available, feel free to finely chop half a preserved lemon. Soups and stews are all about toppings and this one calls for store-bought fried shallots and Greek yogurt. While optional, they are recommended for the ultimate spoon-to-sup experience.
Recipe information
Yield
6
Ingredients
For the fried lemon
To serve
Preparation
Step 1
Heat a large casserole dish over a medium-low heat. Add the olive oil and, when it shimmers, add the onion and the fennel. Cook, stirring often, for around 6 minutes, until softened. Add the garlic and cook for 1 minute more. Season with salt.
Step 2
Add the dried mint and ground fennel seeds, and toast the spices in the oil for 1-2 minutes more. Stir in the preserved lemon paste.
Step 3
Add the stock, potatoes and chickpeas, and bring to a steady simmer. Cook for 15-20 minutes, or until the potatoes are tender.
Step 4
While the stew cooks, fry the lemon. Heat a medium skillet over a medium heat. Add the olive oil and, when it shimmers, add the lemon slices. Cook, turning frequently for 1-2 minutes, until golden brown. Transfer to a cutting board and, when the lemon is cool enough to touch, roughly chop it.
Step 5
When the potatoes are tender, use the back of a spatula or potato masher to break down about ½ cup of the potatoes and chickpeas to thicken the stew. Add the chard and cook for about 4 minutes, until the stems have softened and the leaves have wilted.
Step 6
Ladle the stew into bowls and top with the fried lemon slices and the chopped mint, plus some fried shallots and Greek yogurt or sour cream if using. Finish with a few pinches of flaky salt.
