Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Chickpea and chard stew with cheese toast
Winter is a wonderful time to pay homage to the delicious legume family - for example with this deliciously hearty vegetarian dish.
Cooking time: 50 minutes
For the stew
| Ingredients (4 servings) | ||
|---|---|---|
| 100 | g | Bread from the previous day, cut into cubes |
| 70 | g | Almonds, blanched |
| 2 | teaspoon(s) | Cumin seeds |
| 1 | Large pinch of cayenne pepper | |
| 7 | piece(s) | Peppercorns, black |
| 1 | Onion, finely sliced | |
| 4 | cloves | Garlic, crushed |
| 600 | g | Tinned tomatoes, chopped |
| 700 | g | Cooked chickpeas from a tin or jar |
| 3 | handful | Young chard leaves, cut into strips |
| Black pepper, freshly ground | ||
| Salt | ||
| Olive oil | ||
For the cheese toast
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | slice(s) | Light sourdough bread |
| 100 | g | Manchego or pecorino, grated |
| Olive oil for drizzling | ||
- Heat a little olive oil in a pan and fry the bread cubes over a medium heat until lightly browned. Add the almonds, cumin, cayenne pepper and peppercorns and toast briefly. Then mix in a food processor with a few tablespoons of water to form a paste.
- Heat a generous amount of olive oil in the same pan and fry the onions over a medium heat until soft and delicately browned. Fry the garlic briefly and stir in the tomatoes. Season to taste with salt and pepper and simmer for 20 minutes.
- Add the chickpeas with the liquid. Stir in the chard and, when it has collapsed, mix in the almond bread paste.
- Simmer for a few more minutes until the stew has thickened a little.
- Season to taste and keep warm.
- Drizzle the slices of bread with olive oil and toast lightly under the grill in the oven, then turn and toast the second side too. Sprinkle with the cheese and bake under the grill.
- Serve the stew in soup plates or bowls, drizzle with a little olive oil and serve with the cheese toast.
