How to Make Lemony Chickpea & Olive Stew with Swiss Chard
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Heat olive oil in a pot over medium heat. Add onion and garlic; sauté for 3-4 minutes until soft.
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Stir in chickpeas, Swiss chard, olives, and dried oregano.
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Add vegetable broth, lemon zest, and black pepper. Bring to a simmer.
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Cover and cook for 15 minutes, until chard is tender.
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Stir in lemon juice and adjust seasoning. Serve hot.
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Pro Tips for Perfect Lemony Chickpea & Olive Stew with Swiss Chard
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of extra-virgin olive oil, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Lemony Chickpea & Olive Stew with Swiss Chard?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Lemony Chickpea & Olive Stew with Swiss Chard?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for extra-virgin olive oil?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
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