– 250 g hulled chickpeas
– 250 gr sweet potatoes peeled and diced
– 150 g frozen Swiss chard leaves, previously thawed and drained
– 1 garlic clove
– 100 g onion minced
– ½ tsp. of caraway seeds crushed in a mortar
– 2 tbsps. EVO
– 100 g salt
Soak the chickpeas for 2 hours in cold water, then rinse, drain and set aside. Meanwhile, in a large saucepan, heat some EVO and sauté the onion along with garlic and caraway seeds over medium-low flame, until the onion is translucent. Then, add in the chickpeas, some more EVO if necessary, and stir-fry for a minute or 2. At this point, also add in the chard and the sweet potatoes, mix well and let cook for 5-10 minutes, gradually adding more water (ab. ½ cup). Season with salt and simmer over low heat until the sweet potatoes are cooked but firm, adding a little more water if needed. Dress with a drizzle of EVO and serve hot.
As an alternative:
The stew can also be served topped with some toasted slices of rustic bread or a poached egg.