This stew is hearty and healthy, perfect for a summer's evening meal.

Yield: Serves: 4


  • 1 head Swiss chard
  • 4 tablespoons olive oil
  • 1⁄2 red onion, peeled and chopped
  • 1 clove garlic
  • 1 stick celery, washed and chopped
  • 1 carrot, peeled and chopped
  • 400g chopped tomatoes
  • 400g chickpeas, drained
  • 1 grilled pepper, chopped
  • 4 pieces sourdough bread
  • 1 teaspoon finely chopped rosemary
  • Sea salt
  • 1 chilli, finely chopped
  • 4 teaspoons chopped parsley and coriander
  • 70g goat’s cheese
  • 100g sobrassada


1. Cut the stalks from the chard and chop roughly. Blanch both the stalks and the leaves in boiling water for about four minutes. Drain.

2. Heat a tablespoon of the olive oil in a heavy pan, add the onion, garlic, celery and carrot and cook gently for 15–20 minutes until tender. Stir in the tinned tomatoes, chickpeas and pepper and cook for 10 minutes, or until thickened. Add the Swiss chard and cook for another 10 minutes.

3. Meanwhile, brush the sourdough with olive oil and rosemary and place on barbecue until golden brown. Then smear with the sobrassada.

4. Chop a fresh red chilli with a small handful of chopped parsley, place in a small bowl with the remaining two tablespoons of olive oil. Drizzle this mixture over the goat's curd and served alongside the stew and the sobrassada sourdough.

Tip: You can use chorizo instead of sobrassada

Photography Credit: Harry Weir

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