Spanish Chard and Bean Stew

I love a good stew and all the Spanish stews are packed with great nutrients and vitamins. The bonus is they are all naturally vegan and easy to adapt.


I made this one with fresh Chards that we have grown in our garden but to be honest, the store bought ones will be just as tasty I am sure. And not as much work. It really depends on how much time you have to prep and cook.


I will be making a wide range of the stews and other dishes we have here in Spain so stay tuned as they are more coming!
As all Spanish stews, this one is great for hypoglycemics as it has chickpeas with are very slow release and as you cook them from dry you get all that aguafaba in there to which makes it double good.


Ingredients:
1/2 kilo soaked chickpeas
1 onion
1 pepper
1 or 2 tomatoes
chards to taste - hard to say I had like 20 whole leaves
1 garlic head
laurel leaves
cloves
paprika
turmeric



beard and fried garlic mix
1/2 bread roll grated
match amount with almond flour
garlic cloves to taste


How to make it


1 - First soak chickpeas overnight in water.
2 - Chop all your ingredients and to the pan with chickpeas and freshwater.
If you are using fresh chard then add everything in the pressure cooker minus the chard and cook for 45 minutes once it hits pressure. Meanwhile clean and cook your chard separately.
3 - Add it all together and you done.
4 - should you wish to do the fried garlic and bread to add to it then chop the garlic into small pieces and fry in olive oil. Grate or crumble half a bread roll and set to the side. Once the garlic is a golden colour add the bread and a matching amount of almond flour. fry for a few minutes then put in a blender. adding water to make sure it blends into a creamy paste.

5 - add this to the stew.



You can follow us on any social media by searching Life with diets
Pintrest
Instagram
Facebook
TikTok


And of course our website www.lifewithdiets.com