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Chickpea Tuscan Stew

By 14 Febbraio 2020 Marzo 13th, 2020 No Comments



– 200 g hulled chickpeas
– 2 bunches of Swiss chard roughly chopped
– 1 onion finely sliced
– 1 ½ tbsp. of tomato paste
– 4 tomatoes peeled cut into cubes
– 3 anchovies fillets
– 1 garlic clove crushed
– 1 pinch of sea salt
– 1 pinch of freshly ground black pepper
– 2 tbsps. EVO
– slices of Tuscan bread toasted


Soak the chickpeas for 2 hours in cold water, then rinse, drain and set aside. Meanwhile, in another pot, sweat the onion, then, add in the garlic and sauté for a couple of minutes. Right after, remove the garlic and add in the anchovy fillets. Once the fillets have dissolved, add in the tomatoes and let sauté for a couple of minutes more. After 5-6 minutes, also incorporate the Swiss chard to the pot along with the chickpeas. At this point, pour in 3 to 4 cups of warm water, in which you have previously dissolved the tomato paste, cover with a lid and simmer for ab. 4 hours, adding more water as required. Finally, season with salt and pepper to taste and serve the stew with a couple of Tuscan bread slices.