This chickpea, chard and tomato quick summer stew is great whether you have cooked or canned chickpeas, It's a perfect side dish or even served cold as a salad.

Quick Summer Stew

Name: Quick Summer Stew
Yield: 4
Ingredients: 2 cups cooked chickpeas (or canned); 1 bunch Swiss chard, washed and chopped; 1 medium onion, chopped; 1 pint cherry tomatoes, cut in half; 1/2 cup crumbled feta; Sheba spice; Peperoncino; Olive oil; Gray salt; 1 lemon

Rated 5 stars by 1 readers

Servings/Yield

4 as an appetizer

Author:

Lior Lev Sercarz

Ingredients

2 cups cooked chickpeas (or canned)
1 bunch Swiss chard, washed and chopped
1 medium onion, chopped
1 pint cherry tomatoes, cut in half
1/2 cup crumbled feta
Sheba spice
Peperoncino
Olive oil
Gray salt
1 lemon

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Directions

Heat a bit of olive oil in a pan and add the chopped onions. Season with salt and cook for about 5 minutes over medium heat.
Add the chopped chard and tomatoes and cook for another 5 minutes. Season with some Sheba spice and peperoncino to taste.
Add the chickpeas and cook for a few more minutes to warm them.
To serve, drizzle lemon juice over the stew and sprinkle the crumbled feta on top

Recipe Note

Variations and Ideas:

You can replace the chickpeas with beans or lentils
Crack a few eggs into the stew for a fun spin on a shakshuka

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Quick Summer Stew

Quick Summer Stew

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Servings/Yield

Author:

Ingredients

Directions

Recipe Note

Variations and Ideas:

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