Ingredients
⅓ cup plus 3 tablespoons extra-virgin olive oil
2 yellow onions, finely chopped
2 teaspoons fennel seeds, lightly crushed
½ teaspoon crushed red pepper (optional)
1 cup loosely packed fresh oregano leaves (about 15 grams)
Fine sea salt and black pepper
14 ounces chard (see Tip for additional options), stems and leaves cut into ½-inch pieces
1 scant cup tiny pasta shapes, such as stelline or pepe bucato
1 (14-ounce) can chickpeas (or cannellini beans) in their liquid
4 cups chicken (or vegetable) stock
1 1/2 cups roughly chopped fresh parsley leaves and tender stems
6 garlic cloves (1 minced and 5 thinly sliced)
1 lemon (1 teaspoon finely grated zest, plus wedges to serve)
1 cup sour cream
Directions
1
Add ⅓ cup oil, the onions, fennel seeds, crushed red pepper (if using), half the oregano, 1 teaspoon salt and a good grind of pepper to a large Dutch oven or other heavy pot on medium-high heat. Cook for about 10 minutes, stirring often, until the onions are soft and golden.
2
Add the chard, pasta, chickpeas and their liquid, stock, ¼ cup water and 1 teaspoon salt, and bring to a simmer. Turn the heat down to medium-low and cook, covered, for about 10 minutes more, stirring often, until the pasta has cooked, then stir through the parsley, minced garlic and lemon zest.
3
Heat the remaining 3 tablespoons of oil in a small saucepan on medium heat. Once hot, add the remaining oregano and sliced garlic, and cook for 3 to 5 minutes, stirring occasionally, until the garlic is lightly golden.
4
Divide stew among bowls; top with a spoonful of sour cream, the garlic oil and a good squeeze of lemon.
Notes
Many alternative greens would be delicious here. You could use Tuscan kale, discarding the stems, or mature spinach, with no need to remove the tender stems.