From: Chef John Critchley, Area 31, Miami. Yield: 4-6 servings.
½ cup olive oil
1 onion, small dice
3 garlic cloves, minced
1 Tbsp. tomato paste
¼ cup Spanish ham, small cubes
½ cup Spanish chorizo, sliced ¼”
¼ cup white wine
1 bay leaf
1 cup Swiss chard, cleaned, chopped
1½ cups chickpeas, cooked
1 tsp. salt and pepper
3 cups chicken stock
In a cast iron pot or heavy-duty sauce pot, place olive oil, onion, garlic and tomato paste and cook slowly. After 10 minutes, add ham and chorizo and cook for another 5 minutes over medium heat. Deglaze pan with white wine and cook for another 5 minutes. Add chickpeas and Swiss chard and stir. Cover with the chicken stock and add bay leaf; season with salt and pepper. Let cook, covered, for 30 minutes over low heat. Serve with crusty day-old bread.
