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Chick peas with chard and pistachio pesto
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2 tbsp essential Waitrose olive oil
1 essential Waitrose onion, chopped
2 garlic cloves, 1 sliced, 1 whole
2 rosemary sprigs
2 x 400g cans organic chick peas
3 large tomatoes, tough core removed, and roughly chopped
50g basil leaves
20g pistachio nuts
2½ tsp essential Waitrose cider vinegar
200g pack swiss chard, woody stalks removed and leaves roughly shredded
1. Heat 1 tbsp oil in a large pan, add the onion and cook gently for 10 minutes, until soft and starting to turn golden. Add the sliced garlic plus the rosemary sprigs; continue to cook for 3 minutes. Add the chick peas and their liquid, the tomatoes and 300ml water; season and simmer briskly for 15 minutes. Break up some of the chick peas with a potato masher.
2. Meanwhile, make the pesto. In the small bowl of a food processor, whizz the basil and pistachios with 1 tbsp water, plus the remaining garlic clove and 1 tbsp olive oil, until almost smooth. Stir through ½ tsp vinegar; season.
3. Just before serving, stir the chard through the stew, wilting for a couple of minutes. Stir in the remaining 2 tsp vinegar, then ladle into shallow bowls and top with a dollop of the pesto. Serve with crusty bread, if liked.
This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2018.