Sep 24, 2014

Chard and potato stew with chickpeas

My friend Silvi brought me some chard from her mother's garden. I was so anxious to turn it into a delicious stew. I'm sure you can also make very good pies and soups out of it, but today I was craving a stew. I also added some chickpeas and dried rosemary. Of course you can add any other vegetables and you can replace the chard with spinach for example.

I decided to take the food outside and photograph it there. As soon as I was finished, I grabbed this white bowl with a stew and ate it right there. I also added some vegan mayo. What a great lunch!



serves 4-6 people

Preparation time: 20 minutes.


  • 3-4 Tbsp oil
  • 2 bigger onions
  • 3-4 carrots
  • ½ tsp salt
  • ½ tsp dried rosemary
  • 14 oz / 400 g chard or spinach
  • 4-5 bigger potatoes
  • 2 cups / ½ l hot water
  • 14 oz / 400 g can chickpeas


Heat up some oil in a thick-bottomed pot or in a deeper pan. Add sliced onions. Cook for a couple of minutes. Add thinly coined carrots, salt and rosemary. Stir and cook for a couple of minutes. Remove the chard stems and thinly slice them. Add stems to the stew. Cook for a couple of minutes. Cut the chard greens into ribbons and add them to the stew along with chopped potato, rest of the salt (1 ½ tsp) and hot water. Stir, cover with a lid and let it simmer at a medium heat for 15 minutes. Drain the chickpeas and add them to the stew. Stir and cook for a minute. Taste and add some salt if needed. Serve with a little bit of vegan mayo and some bread for example.






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