HUGE thanks to the legend that is Anna, aka @the_goodegg__, who let us share this #beanspo on our website for all you champs to enjoy.
Anna is a Le Cordon Bleu trained chef from Scotland. She loves creating recipes inspired by the seasons + encourages others to do the same. Take a look at her page on cooklybookly + you'll pretty soon be inspired! Her food is STUNNING! If you like this recipe, she's created an ebook where you can try out even more of her recipes. Give it a download here.
Seriously warming + filled with goodness. Made in one pot + ready in under 25 minutes - the perfect way to upgrade your WFH lunch. This stew uses every part of the chard, including the stalks, making it a great zero-waste option. Remove the feta to make it completely vegan
Add a little oil to a pot + sweat the onion until translucent. Then add in the garlic, cumin, smoked paprika, turmeric, cinnamon + harissa. After a minute or two, add in the orzo + chickpeas, allowing the excess water from rinsing the chickpeas to remove anything caught on the base of the pan.
Add in the vegetable stock + tin of plum tomatoes, stir well + break up the tomatoes with the back of a spoon or fork. Gently simmer for 15 minutes, stirring frequently to ensure nothing is sticking to the bottom of the pan.
After 15 minutes of simmering, taste for seasoning + add the chard stalks + cook for another 5 minutes. Check that the orzo is cooked, then add the chard leaves last minute + stir until just wilted. Serve immediately + top with the feta and coriander.
