Swiss chard, chickpea and tamarind stew

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By Yotam Ottolenghi

Published 2010

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I always want to add sharpness to slow-cooked, stewy-type dishes, something to break down the heavy seriousness of the dish and introduce a little refreshing edge to it – a bit of humour even. The Italians invented gremolata – chopped-up garlic, parsley and lemon zest – which they use to finish off the famous ossobuco alla milanese. Here, though, I don’t really need this kind of thing as I include heaps of sharpness in the dish from the start, in the form of tamarind and chard (for m