2 tbsp essential Waitrose olive oil
1 essential Waitrose onion, chopped
2 garlic cloves, 1 sliced, 1 whole
2 rosemary sprigs
2 x 400g cans organic chick peas
3 large tomatoes, tough core removed, and roughly chopped
50g basil leaves
20g pistachio nuts
2½ tsp essential Waitrose cider vinegar
200g pack swiss chard, woody stalks removed and leaves roughly shredded
1. Heat 1 tbsp oil in a large pan, add the onion and cook gently for 10 minutes, until soft and starting to turn golden. Add the sliced garlic plus the rosemary sprigs; continue to cook for 3 minutes. Add the chick peas and their liquid, the tomatoes and 300ml water; season and simmer briskly for 15 minutes. Break up some of the chick peas with a potato masher.
2. Meanwhile, make the pesto. In the small bowl of a food processor, whizz the basil and pistachios with 1 tbsp water, plus the remaining garlic clove and 1 tbsp olive oil, until almost smooth. Stir through ½ tsp vinegar; season.
3. Just before serving, stir the chard through the stew, wilting for a couple of minutes. Stir in the remaining 2 tsp vinegar, then ladle into shallow bowls and top with a dollop of the pesto. Serve with crusty bread, if liked.
This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue
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