It’s November, so, quite rightly, it’s cold, dark and a bit wet. I have been counterbalancing this with hot, bright, delicious food. Stews are kind of ideal November food however, veggie stews can be a bit bland and dull. Yotam Ottolenghi’s swiss chard, chickpea and tamarind stew is anything but.
The tamarind adds a sharp, sunny-ness to everything, and the colours - the green spinach, golden chickpeas, red sauce and white yoghurt - are bright and cheerful. It’s wonderfully exotic while also being fantastically warm and comforting. It is also one of those things where you can have 90% of the ingredients in the cupboard and freezer (the only things I needed to buy were yoghurt and coriander).
This is something I make fairly regularly, this time I made it with spinach, rather than swiss chard, and baked potato ,rather than rice. I then followed it up with Felicity Cloake’s Perfect Rice pudding - which is well worth a try. All the kind of food to banish the cold, miserable month on the other side of the curtains.
This makes enough for four – (or two and two portions in the freezer)
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