Culinary Guides

This light, bright stew is exactly what you want on a hot summer night, even if a pot of stew sounds wrong in July. It is built on summer zucchini and Swiss chard, with chickpeas for heft and plenty of lemon to keep it fresh. It fills you up without weighing you down.

Ingredients

• 2 tablespoons unsalted butter (or olive oil)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 1/2 tablespoons fresh thyme (woody stems discarded)
• 1 bay leaf
• 1/2 cup dry white wine
• 1 medium green zucchini, sliced into half moons (about 1/2 inch thick)
• 1 medium yellow zucchini, sliced into half moons (about 1/2 inch thick)
• 4 cups vegetable stock
• Salt and pepper to taste
• 2 cups cooked chickpeas
• 3 cups thinly sliced Swiss chard leaves
• 1 tablespoon fresh lemon juice
• 2 teaspoons grated lemon zest
• Pinch of crushed red pepper flakes

Directions

1. Heat the butter or olive oil in a large pot over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes.
2. Add the garlic, thyme, and bay leaf and cook about 1 minute more, stirring constantly so the garlic does not burn.
3. Pour in the white wine, bring to a boil, then cook until most of the liquid has evaporated, about 3 to 5 minutes.
4. Add the green and yellow zucchini, the vegetable stock, and a hefty pinch of salt and pepper. Bring to a boil, then reduce the heat and simmer until the zucchini is tender, about 8 minutes.
5. Add the chickpeas and Swiss chard and cook until the chard has wilted and the flavors meld, about 5 minutes.
6. Stir in the lemon juice, lemon zest, and a pinch of red pepper flakes. Taste and adjust the seasoning.
7. Ladle into bowls and serve hot, with a little extra thyme or red pepper flakes on top if you like.

A teaspoon of smoked paprika deepens the flavor, and the stew keeps well for a few days. Reheat gently, adding a splash of stock if it has thickened.

Grower's tip: Zucchini is famous for hiding under its leaves and turning into a watery marrow overnight. Pick the fruits young, at 6 to 8 inches, and check the plants every day or two, since frequent harvesting is what keeps them producing all summer.

The heart of this stew is easy to grow. Plant a couple of zucchini, some onions, and a pot of thyme for a steady summer supply.