Stewed Greens and Chickpeas With Toasted Garlic and Lemon

Preparation

1. Step 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. Step 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. Step 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. Step 4

   Divide stew among bowls; top with a spoonful of sour cream, the garlic oil and a good squeeze of lemon.