• prep: 0 hr
• cook: 33 hr 45 min
• total: 33 hr 45 min

servings:

This is a super-quick stew which has its roots in Palestine. Pick your chard color here—the clean green Swiss or the sweet-shop-neon rainbow chard. It is not often that one vegetable provides such a bouquet of options. Black-eyed peas were often overlooked in my kitchen in favor of earthy black beans, buttery cannellini, or plump lima beans. No longer though; black-eyed peas are a new favorite. Sometimes, I like to top this with tahini for an extra layer of flavor.

• 1 leek
• 1 tablespoon coconut oil or olive oil
• 2 cloves garlic
• A good pinch of chile powder or chopped dried chile
• 1 (14-ounce/400-g) can black-eyed peas
• 1 teaspoon vegetable stock powder or 1/2 stock cube
• A good grating of nutmeg
• 1/2 unwaxed lemon
• 7 ounces/200 g bunch Swiss or rainbow chard
• Sea salt and freshly ground pepper
• A large bunch of cilantro
• 2 green chiles
• 1 ounce/30 g shelled walnuts
• 1 tablespoon runny honey or maple syrup
• 1 tablespoon good olive oil
• Juice of 1/2 a lemon
• Rice or flatbreads, to serve (optional)

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