Tuscan Tomato-Pancetta Chickpea Stew

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 ounces pancetta, chopped
• 1 medium yellow onion, chopped
• 1 large bunch Swiss chard (about 1 pound), stems chopped, leaves cut crosswise into rough 1-inch ribbons, reserved separately
• Kosher salt and ground black pepper
• 2 medium garlic cloves, thinly sliced
• ¼ teaspoon red pepper flakes
• 28 ounce can whole tomatoes, crushed by hand
• 2 15½-ounce cans chickpeas, 1 cup liquid reserved, drained
• Finely grated Parmesan cheese, to serve

Instructions

1. 1. Heat the oil in a Dutch oven. Brown the pancetta, then soften the onion and chard stems with salt.
2. 2. Add garlic and pepper flakes. Stir in tomatoes, chickpeas with reserved liquid, water, salt and pepper; partially cover and simmer until thickened.
3. 3. Stir in chard leaves until tender. Season and serve with Parmesan.