Croissant gratin with ham and cheese
This French recipe is the perfect way to transform day-old croissants into an indulgent yet...
Chickpea and Swiss chard stew with cheese toast
Rich in flavour yet surprisingly light, this chickpea and Swiss chard stew is a wonderful way to bring the versatility of legumes to the summer table.
Preparation time: 50 minutes
Ingredients: 4 servings
Ingredients: 4 servings
For the stew
| Ingredients | ||
|---|---|---|
| 100 | g | day-old bread, cut into cubes |
| 70 | g | blanched almonds |
| 2 | teaspoon(s) | cumin seeds |
| 1 | pinch | cayenne pepper |
| 7 | black peppercorns | |
| 1 | onion, thinly sliced | |
| 4 | cloves | garlic, crushed |
| 600 | g | canned chopped tomatoes |
| 700 | g | cooked chickpeas (canned or jarred) |
| 3 | handful | young Swiss chard leaves, sliced into strips |
| Freshly ground black pepper | ||
| Salt | ||
| Olive oil | ||
Preparation
Heat a little olive oil in a frying pan and sauté the bread cubes over medium heat until lightly golden. Add the almonds, cumin seeds, cayenne pepper, and peppercorns, and toast briefly until fragrant. Transfer to a food processor and blend with a few tablespoons of water into a smooth paste.
Heat a generous amount of olive oil in the same pan and cook the onions over medium heat until soft and lightly caramelised. Add the garlic and cook briefly, then stir in the tomatoes. Season generously with salt and pepper and simmer for about 20 minutes.
Add the chickpeas along with their liquid. Stir in the Swiss chard and, once wilted, mix in the almond and bread paste.
Simmer for a few more minutes until the stew has thickened slightly. Taste and adjust the seasoning, then keep warm.
For the cheese toast
| Ingredients | ||
|---|---|---|
| 4 | slice(s) | light sourdough bread |
| 100 | g | Manchego or Pecorino, grated |
| Olive oil, for drizzling | ||
Finishing touches
Drizzle the bread slices with olive oil and toast lightly under a hot grill. Turn them over and toast the other side as well. Sprinkle with the grated cheese and return to the grill until melted and golden.
Serve the stew in deep bowls, finish with a drizzle of olive oil, and accompany with the hot cheese toast.
