Tamarind Swiss Chard with Chickpeas

I am now using Eat Your Books to find recipes on a semi-regular basis, but one of the most common search features I used is "Ottolenghi" because with the publication of Flavour, there are so many cookbooks of his to look through (Nopi, Ottolenghi, Jerusalem, Plenty, Plenty More, Ottolenghi Simple, and even Sweet, although I usually just pick that up), that I just search by an ingredient that I want to use up and his name.  Which is how we got this recipe. I had made chickpeas and we have oodles of chard.  I would serve with yogurt next time, and add a bit of honey to cut the tartness of the tamarind.

• 1 lb swiss chard (stalks and leaves), cut into 3/8-inch slices
• 1 medium onion, thinly sliced
• 2 tsp caraway seeds
• 1 tbsp olive oil
• 1 tsp tomato paste
• 14 oz canned chopped plum tomatoes, with their juices
• 1 1/2 cups water
• 1 1/2 tbsp sugar
• 1 cup dried chickpeas, soaked and boiled until tender
• 1 1/2 tsp coriander
• 3 tbsp tamarind paste
• salt and black pepper
• cilantro
• 1 cup quinoa
• 1 tbsp coconut oil
• 2 cups water

1. Bring a medium pot of salted water to a boil and blanch the chard for 2 minutes.  Drain in a colander.
2. Put the onion, caraway seeds and olive oil in a large heavy pan and saute on medium heat for about 10 minutes, or until the onion is soft and golden.  Add the tomato paste and stir as you cook it for about a minute.  Add the canned tomatoes, water, sugar, chickpeas, ground coriander, chard and some salt and pepper.
3. Add the tamarind.  Bring to a boil, then cover with a lid and leave to simmer for about 30 minutes.  When ready, the dish should have the consistency of a thick soup.  Taste and add more salt and pepper if needed.
4. While the stew is cooking, put the quinoa , coconut oil and a bit of salt in a medium pan and set on a medium heat.  Stir to coat the quinoa with the oil.  Add the water and boil, then cover the pan with a tight fitting lit and leave to simmer on a low flame for 20 minutes.  Remove from the heat and leave covered for 5 minutes.
5. When ready to serve, spoon the quinoa into shallow soup bowl, creating a crater in the center.  Ladle some of the soup stew into the middle of each quinoa hole.  Finish with cilantro.