2 tbsp extra virgin olive oil, plus extra to drizzle
2 onions, finely chopped
3 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 generous pinches chilli flakes
600g swiss chard, leaves roughly torn and stems cut into 1cm lengths
3 tbsp tomato purée
150ml dry white wine
2 x 400g cans chick peas, drained and rinsed
½ lemon, juice
2 handfuls mint leaves
1. Heat the oil; add the onions, garlic, celery and chilli flakes. Season and sweat for 5 minutes; add the chard stems and cook for another 5 minutes. Stir in the tomato purée, cook for 1 minute; add the wine and bubble until reduced.
2. Add the chick peas, chard leaves and 150ml water. Season, then cover and cook for 5 minutes. Add the lemon juice and all but a few mint leaves. Serve, with mint leaves, a splash more olive oil, and couscous, if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.