Quick Chickpea Stew
This chickpea, chard and tomato stew is great whether you have cooked or canned chickpeas, It's a perfect side dish or even served cold as a salad.
Category
Stew
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
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Sheba spice
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Peperoncino
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Olive oil
-
Gray salt
1 lemon
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
Here's an option for cooked chickpeas!
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
Questions? helen@laboiteny.com
