Tuscan Tomato-Pancetta Chickpea Stew

Ingredients

• 3 15 oz cans canned chickpeas, drained and rinsed (Reserve 1 cup of the liquid before draining.)
• 4 oz pancetta, diced
• 2 tbsp extra-virgin olive oil (Use as needed if the pancetta does not render enough fat.)
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, thinly sliced or minced
• 2 tbsp tomato paste
• 1 28 oz can crushed tomatoes (Prefer canned Italian tomatoes.)
• 1 cup reserved chickpea liquid (Aquafaba reserved from the drained chickpeas.)
• 2 cups vegetable or chicken broth
• 1 bunch Swiss chard (Stems and leaves separated; chop both, keeping the stems slightly smaller.)
• 1 tbsp fresh rosemary, chopped
• 0.25 tsp red pepper flakes (Or to taste.)
• kosher salt (Season to taste; pancetta and broth may already be salty.)
• black pepper (Freshly ground, to taste.)
• crusty bread (Warm and serve alongside.)

Steps

1. 1

   Set a large Dutch oven or heavy-bottomed pot over medium heat. If using canned chickpeas, reserve 1 cup of their liquid before draining and rinsing the chickpeas. Prepare the onion, garlic, chard, and rosemary before cooking.

2. 2

   Add the diced pancetta to the pot and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the fat has rendered and the pancetta is lightly browned.

3. 3

   Add the olive oil if the pot looks dry. Add the chopped onion and cook for 5 to 7 minutes, stirring, until softened and beginning to turn golden.

4. 4

   Add the garlic, tomato paste, rosemary, and red pepper flakes. Cook for about 1 minute, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly.

5. 5

   Add the crushed tomatoes, reserved chickpea liquid, and broth. Stir thoroughly, scraping up any browned bits from the bottom of the pot.

6. 6

   Add the chickpeas and chopped chard stems. Bring the mixture to a simmer, then reduce the heat to medium-low. Partially cover and simmer for about 20 minutes so the flavors meld and the broth begins to thicken.

7. 7

   Add the chopped chard leaves. Stir them into the stew and continue simmering, uncovered, for 5 to 8 minutes, until the leaves are wilted and the stems are tender.

8. 8

   Taste the stew and season with kosher salt and freshly ground black pepper. Simmer briefly longer if a thicker consistency is desired; the finished stew should be brothy but silky, not watery.

9. 9

   Ladle the hot stew into bowls and serve with warm, crusty bread.

Notes

The source specifically emphasizes reserving 1 cup of chickpea liquid before draining; it adds silky richness to the stew. The complete ingredient quantities and original step-by-step method were not visible in the provided page excerpt, so several amounts and techniques have been reconstructed from the dish description and standard preparation.

Nutrition per serving

• main
• stew
• Italian
• Tuscan
• one-pot
• comfort food
• high-fiber
• with pancetta