Clam and chickpea stew

Clam and Chickpea Stew Fennel, Mizspoona, and Preserved Lemon Ingredients: Willapa Bay clams cooked chickpeas fennel garlic preserved lemon smoked paprika mizspoona (light leafy greens) (for best results, read recipe fully before beginning) 1) Prepare the ingredients: Wash and dry the fresh produce.

Wash the clams in several changes of cold water. Drain thoroughly.

Taste the mizspoona. If the stem is too fibrous, remove and discard it.

Prepare the fennel: Thinly slice the bulb and set aside. Roughly chop the fronds and set aside.

Discard tough stalk.

Using the flat side of your knife, gently crush the whole garlic clove.

Mince the preserved lemon.

2) Make the stew: In a large pot, heat 1 tablespoon of olive oil on medium-high heat.

Add the garlic and cook until very lightly browned. Remove garlic.

Add the sliced fennel bulb, smoked paprika, clams, chickpeas, and 1 cup warm water.

Cover pot and simmer 5 minutes, or until clams have opened.

Add preserved lemon (and any liquid).

Discard any clams that have not opened.

3) Plate your dish: Divide mizpoona between 2 bowls. Top with stew. Stir to combine and slightly wilt the greens.

Scatter chopped fennel fronds on top.

Drizzle stew with olive oil and enjoy!