A hearty tomato stew with tender chickpeas and Swiss chard, brightened with lemon and yogurt. Crispy strips of pita turn it into a complete meal.
Chickpeas give this stew its hearty base: they soak up the cumin and tomato broth while staying whole enough to retain a little bite. Use canned chickpeas for convenience, and rinse them before adding them to the pan. Dried chickpeas work too, as long as you soak and cook them until tender beforehand; allow extra preparation time and add them already cooked. The tomato makes a slightly sweet, savory broth, while the lemon and yogurt make the whole dish taste less heavy at the end.
Swiss chard has two parts that don’t cook at the same speed. The stems are firmer and have a mild, earthy flavor; the leaves wilt quickly and keep their color better when added to the pan right at the end. So cut the stems separately from the leaves. Swiss chard is often widely available from late spring through autumn, but availability varies by store and season. Can’t find Swiss chard? Use sturdy leafy greens such as kale, or spinach for a softer texture. Add spinach only in the final minute.
The cumin is briefly fried with the onion and garlic. Warming the spice in the oil for a moment releases its aroma before the tomato and broth go in. Then let the stew simmer gently: this allows the flavors to infuse the chickpeas without them falling apart. Keep the heat low once the liquid boils, and add a splash of water or broth if the pan gets too dry.
Add the lemon only after cooking, so its fresh flavor stays pronounced. A spoonful of yogurt adds creaminess and mellows the cumin; use thick yogurt or Greek yogurt so it sits on top of the stew as a cool contrast. Bake the pita separately until crispy. That way it stays crunchy at the table, and you can dip it into the sauce without all the strips getting soft ahead of time. Parsley adds a fresh, green note; chili oil is optional for anyone who wants a little extra heat.
Serve the stew straight from the pan, with the yogurt and pita alongside or on top. If you want to cook ahead, store the stew and pita separately in sealed containers in the refrigerator and eat the stew within three days. Reheat it until piping hot throughout; briefly crisp the pita again in the oven. Add the yogurt and fresh parsley just before serving.
Preheat the oven to 200 °C. Cut the pita into strips, toss with 1 tablespoon olive oil and spread out on a baking sheet. Bake for 8–10 minutes, until the strips are golden brown and crispy.
Meanwhile, cut the Swiss chard stems into pieces about 1 cm long and roughly chop the leaves. Keep the stems and leaves separate.
Heat 2 tablespoons olive oil in a large stew pot over medium-high heat. Cook the onion for 5 minutes, until translucent. Add the garlic and cumin and cook for 1 minute.
Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes, broth, chickpeas, salt and a few grinds of black pepper. Bring to a boil and simmer gently for 12 minutes.
Stir the Swiss chard stems into the stew and simmer for 6–8 minutes, until tender but still with a bite. Add the leaves and let them wilt for 2–3 minutes.
Remove the pan from the heat and stir in the lemon juice. Taste and add extra salt or pepper if needed.
Divide the stew among four bowls. Spoon yogurt on top and finish with parsley and, if you like, a little chili oil. Serve with the crispy pita.
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