Swiss chard, chickpea and tamarind stew from Plenty (page 148) by Yotam Ottolenghi

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

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

  • jenmmcd on July 07, 2025

    Loved this. Don’t love caraway so used cumin instead and used tamarind concentrate and a bit more tomato paste, and used only 1 tsp sugar. But the whole fam loved the flavors. We had some leftover fresh corn on the cob, which I cut off the cob and sautéed. Made a nice side to add some crunch and a bit of sweetness.

  • KarinaFrancis on January 18, 2025

    Loved the tamarind in this, it brought its beautiful sweet sour tang. Simple enough on a weeknight, I streamlined by skipping the blanching step and cooked the stems once the onion started to soften and added the leaves toward the end. Also used tamarind paste and canned chickpeas as others have suggested. I took YO advice and added a pinch of chilli flakes and then a second pinch. A keeper.

  • Clog on January 06, 2025

    Good flavours and easy to prepare. As others have suggested the tamarind water was an unnecessary complication and I'll use tamarind paste next time.

  • Dinovino on November 20, 2023

    Tasty, tangy and satisfying, Kale was a great substitute for the Chard.

  • purrviciouz on September 02, 2020

    I was delightfully surprised by this. I also served with basmati rice, greek yougurt, and a generous squeeze of lime. I also had a random fennul bulb that added along with the onions. I used 3 Tbsp of tamarind paste in place of the pulp extract. I would absolutely make this again as it was a delicious weeknight meal and leftovers.

  • IndyGirl on October 18, 2018

    Took remaining Chickpea sauté with Greek yoghurt from same cookbook and made this recipe. Just ok. Not worth making again.

  • Laura on March 26, 2014

    Pg. 148. Made this for dinner last night and followed it exactly as written except that I served it over long-grain basmati rice and accompanied it with Greek yogurt and chopped cilantro. With the rice, it was a complete meal. It's quite simple and doesn't take very long (well, except for the time to cook the beans). The tamarind provides a tangy note and the caraway adds a pleasant infusion of its flavor through the whole dish. My husband really liked it; I liked it but didn't love it -- although I did love how healthy and easy it was.

  • saladdays on March 08, 2014

    An interesting mix of subtle flavours and textures, the chickpeas contrast well with the chard. I used tamarind paste instead of the pulp which cut down on one process and canned chickpeas which shortens another. A good midweek, meat free supper.

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