From: Chef John Critchley, Area 31, Miami. Yield: 4-6 servings. ½ cup olive oil 1 onion, small dice 3 garlic cloves, minced 1 Tbsp. tomato paste ¼ cup Spanish ham, small cubes ½ cup Spanish chorizo, sliced ¼” ¼ cup white wine 1 bay leaf 1 cup Swiss chard, cleaned, chopped 1½ cups chickpeas, cooked 1 tsp. salt and pepper 3 cups chicken stock In a cast iron pot or heavy-duty sauce pot, place olive oil, onion, garlic ...

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