Chickpea & Swiss chard stew from Start Here: Instructions for Becoming a Better Cook (page 166) by Sohla El-Waylly

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Citrus raitha; Sweet, smoky & hot raitha; Perfect pot of steamed rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground cayenne pepper for Kashmiri chili powder, and neutral oil for ghee.

  • reginald_mlp9q6 on April 01, 2026

    Delicious delicious recipe, almost ends up tasting like it has tomatoes in it. Def do not forget the acid in this one!

  • fprincess on March 23, 2025

    I loved the spices in this dish! It is extremely flavorful (I used fresh spices from Penzey's) and well balanced. I reduced the red chili from 3/4 to 1/4 tsp and it was still very lively, the perfect amount of heat for me. There is some lemon juice in there which makes the flavors pop, and well as a little bit of butter which makes it richer. I really liked it with a nice dollop of Greek yoghurt. It makes a great lunch!

  • hbakke on January 22, 2024

    This was too spicy for us. I used the recommended 3/4 tsp cayenne pepper substitution for the Kashmiri chili powder. We blended the leftovers and added a good amount of plain Greek yogurt to reduce the spice level. We preferred the blended version.

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