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Spiced chard and chickpeas with veal
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A delicate stew that can easily be made vegetarian: just top with a poached egg in place of the veal.
400g Swiss chard, shredded
2 tbsp olive oil
1 onion, finely chopped
4 garlic cloves, sliced
½ tsp fennel seeds
½ tsp chilli flakes, plus extra to serve
½ tsp cumin seeds
1 tbsp tomato purée
2 x 400g cans organic chickpeas (not drained)
4 veal escalopes
1 lemon, juice of ½, ½ in wedges
crusty bread, to serve
1. Drop the chard into a pan of boiling salted water; cook for 2-3 minutes until wilted. Drain, run under cold water, then drain again and set aside. Heat 1½ tbsp oil in a large frying pan, then add the onion, garlic, fennel seeds, chilli and cumin seeds along with a pinch of salt. Sweat gently for 10-12 minutes until soft and beginning to turn golden. Add the tomato purée and the chickpeas with their liquid, then simmer for about 10 minutes. Add the blanched chard, season and bubble for 10-12 minutes until slightly thickened.
2. Meanwhile, heat the remaining ½ tbsp oil in a large frying pan over a medium heat. Season the veal then fry for 2-3 minutes per side; take off the heat and squeeze over a little lemon juice.
3. Take the chickpea mixture off the heat and add the remaining lemon juice. Pile onto plates with the veal. Sprinkle with a few extra chilli flakes and serve with crusty bread and the lemon wedges.
This recipe first appeared in Waitrose & Partners Food, August 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in July 2019.