Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems, keeping them separate. Drain and rinse the chickpeas. Halve the mandarin; squeeze the juice into a bowl. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the almonds.
In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until lightly browned and slightly softened.
Add the white bottoms of the scallions and chard stems to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tomato paste and spice blend. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.
Add the chickpeas, chard leaves, mandarin juice and 1 1/2 cups of water to the pan; season with salt and pepper. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 6 to 8 minutes, or until thickened and the potatoes have softened. Turn off the heat and season with salt and pepper to taste.
While the stew cooks, in a bowl, combine the mayonnaise and as much of the garlic paste as you’d like. Season with salt and pepper to taste.
Divide the finished stew between 2 dishes. Top with the aioli. Garnish with the almonds and green tops of the scallions. Enjoy!
1½ cups Chickpeas
3 Yukon Gold Potatoes
1 bunch Swiss Chard
1 clove Garlic
1 Pixie Mandarin
3 Tbsps Mayonnaise
2 Tbsps Roasted Almonds
2 Tbsps Tomato Paste
2 tsps Chickpea Stew Spice Blend (Ground Cumin, Smoked Paprika & Ground Turmeric)