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.
- 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
- 2 cups cooked chickpeas
- 3 cups thinly sliced Swiss chard leaves
- 1 tablespoon fresh lemon juice
- 2 tsp grated lemon zest
- pinch of crushed red pepper flakes
- additional salt and pepper to taste
- Heat the butter in a large pot over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes. Add the garlic, thyme and bay leaf. Cook for about 1 minute longer. Pour in the wine and bring to a boil. Reduce the heat to medium-high and cook until most of the liquid evaporates. Add the zucchini, stock and a hefty pinch of salt and pepper. Bring to a boil. Reduce the heat to medium low and cook until the zucchini is tender, about 8 minutes.
- Add the chickpeas and chard leaves. Continue to cook until the chard wilts down a bit. Season with the lemon juice, lemon zest, crushed red pepper flakes, salt and pepper.
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