For one of Hugh Fearnley-Whittingstall’s heartiest, flavour-packed dishes in his cookbook, Much More Veg, he’s turned to a past recipe for inspiration.

His pepper, potato and chard stew – which he suggests adding saffron to for an “earthy, pungent tang” – is based on his chachouka in River Cottage Veg Every Day.

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But this time, there are no eggs. Instead, the stew has even more veg stirred through the rich pepper and tomato base.

potato stew in a bowl
Simon Wheeler/PA
potato stew in a bowl
Print Recipe
Nutrition Facts
Pepper, potato and chard stew
Amount Per Serving
Calories 314 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 383mg17%
Potassium 1536mg44%
Carbohydrates 48g16%
Fiber 10g42%
Sugar 15g17%
Protein 9g18%
Vitamin A 5568IU111%
Vitamin C 140mg170%
Calcium 146mg15%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Pepper, potato and chard stew

This earthy winter warmer is based on a chachouka recipe but without the eggs is the perfect vegan dish
Course: Main Course
Cuisine: North African
Servings: 4
Calories: 314kcal
Author: Hugh Fearnley-Whittingstall

Ingredients

  • 2 tbsp olive or rapeseed oil
  • 1 tsp cumin seeds
  • 1 large onion quartered and thinly sliced
  • 250 g red pepper (equivalent to 1 large or 2 small peppers)
  • 200 g chard
  • 500 g new, waxy or salad potatoes scrubbed
  • 2 garlic cloves finely grated or crushed
  • 800 g tinned tomatoes (2 x 400g tins)
  • A large pinch of saffron strands
  • 1/2 tsp hot smoked paprika
  • 1 tsp sugar
  • Juice of 1/2 small lemon, or to taste
  • Sea salt and black pepper

To finish:

  • 30g toasted flaked almonds
  • A handful of coriander leaves
  • Extra virgin olive

Method

  • Place a large flameproof casserole or small stockpot over a medium-high heat and add the oil. When it’s hot, add the cumin seeds and let them sizzle for a minute or two. Add the onion with a pinch of salt, stir well, then cover and lower the heat. Let the onion sweat, stirring once or twice, for about 10 minutes.
  • In the meantime, quarter, deseed and thinly slice the pepper(s). Separate the chard stalks and leaves and cut both into 1cm thick slices. Cut the potatoes into bite-sized chunks.
  • When the onion is nice and soft, stir in the garlic, then add the red pepper, chard stalks and potatoes. Replace the lid and cook gently for about 20 minutes until the pepper is softened, stirring now and again to ensure nothing sticks and burns.
  • Add the tomatoes with their juice, crushing them with your hands as you do so. Add the saffron, smoked paprika, sugar and some more salt and pepper and stir well. Simmer gently, uncovered, for about 15 minutes, until the potatoes are tender, stirring regularly.
  • Toss in the chard leaves, cover the pan and cook for another five minutes, or until they have wilted. Stir the leaves into the stew. Take off the heat.
  • Add the lemon juice, then taste and adjust seasoning as necessary, with more salt, pepper and/or lemon. Serve scattered with the toasted almonds and coriander and a trickle of extra virgin oil.

Nutrition

Calories: 314kcal | Carbohydrates: 48g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Sodium: 383mg | Potassium: 1536mg | Fiber: 10g | Sugar: 15g | Vitamin A: 5568IU | Vitamin C: 140mg | Calcium: 146mg | Iron: 5mg

River Cottage Much More Veg by Hugh Fearnley-Whittingstall is published by Bloomsbury, priced £26. Photography by Simon Wheeler. Available from Amazon.

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