Zucchini Swiss Chard & Chickpea Stew

This light and simple stew is perfect for a quick summertime dinner. And while I know it can be hard to think about cooking a pot of hot stew in the middle of the hottest season of the year, you’ve got to trust me on this one. This meal is full of bright flavors and will fill you up without weighing you down.

Ingredients

• 2 tablespoons unsalted butter (or olive oil)
• 1 medium-sized yellow onion, finely chopped
• 3 cloves of garlic, minced
• 2 1/2 tablespoons fresh thyme (woody stems discarded)
• 1 bay leaf
• 1/2 cup dry white wine
• 1 medium-sized green zucchini, sliced into half moons (about 1/2 inch thick)
• 1 medium-sized 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
• Additional salt and pepper to taste

Directions

Prepare the Base

1. Heat the Butter or Oil:
   Heat the butter or olive oil in a large pot over medium heat.
2. Cook the Onion:
   Add the finely chopped yellow onion and cook, stirring occasionally, for about 5 minutes or until the onion becomes translucent and fragrant.
3. Add Garlic and Herbs:
   Add the minced garlic, fresh thyme, and bay leaf. Cook for about 1 minute longer, stirring constantly to avoid burning the garlic.

Add the Wine

1. Pour in the Wine:
   Pour in the dry white wine and bring the mixture to a boil.
2. Reduce and Simmer:
   Reduce the heat to medium-high and cook until most of the liquid has evaporated, about 3-5 minutes. This process helps to concentrate the flavors and remove the harshness of the alcohol.

Cook the Zucchini

1. Add Zucchini:
   Add the green and yellow zucchini slices to the pot.
2. Add Stock and Season:
   Pour in the vegetable stock and add a hefty pinch of salt and pepper.
3. Simmer:
   Bring the mixture to a boil, then reduce the heat to medium-low and cook until the zucchini is tender, about 8 minutes.

Incorporate the Chickpeas and Swiss Chard

1. Add Chickpeas and Chard:
   Add the cooked chickpeas and thinly sliced Swiss chard leaves to the pot.
2. Cook:
   Continue to cook for about 5 minutes or until the Swiss chard has wilted down and the flavors have melded together.

Season and Finish

1. Add Lemon and Pepper Flakes:
   Stir in the fresh lemon juice and grated lemon zest.
2. Adjust Seasoning:
   Add a pinch of crushed red pepper flakes for a slight kick. Taste the stew and adjust the seasoning with additional salt and pepper if necessary.

Serve

1. Ladle and Serve:
   Ladle the stew into bowls and serve hot. You can garnish with a sprinkle of fresh thyme leaves or a few more red pepper flakes for an extra touch.

Additional Tips

• Enhance the Flavor: For a more robust flavor, consider adding a teaspoon of smoked paprika or a splash of soy sauce.
• Protein Boost: Add some cooked quinoa or lentils to the stew if you prefer more protein.
• Storing Leftovers: This stew stays fresh in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, adding a splash of vegetable stock if it thickens too much.

Enjoy this bright and flavorful Zucchini Swiss Chard & Chickpea Stew that perfectly balances light summer ingredients with hearty chickpeas for a satisfying meal!