Swiss Chard, Beef and Chickpea Soup Recipe

600g stewing beef
2T flour
1t salt
1/2t pepper
1t coriander seeds
1t fennel seeds
2 dried red thai chiles
1T canola oil
1/2 onion, diced
2 cloves garlic, minced
1 stalk celery, diced (about 1/2C)
2 medium carrots, diced (about 1C)
1 bunch swiss chard, stems diced, leafs roughly chopped and separated
1/2C white wine
1 large can of whole tomatoes, gently chopped
8C water/chicken stock (I used half and half)
1 can chickpeas, drained
1 handful parsley, minced
salt and pepper

1. Heat a large skillet over medium heat. Combine chiles, fennel and coriander and crush in a mortar and pestle or spice grinder. Combine half that mixture with the flour, salt and pepper in a ziploc bag. Add the meat and coat evenly. Add the oil to the pan and give it a twirl to distribute. Add the meat to the pan, shaking off any excess flour as you go. Don’t overcrowd, you can do two batches if you need to. Brown all sides.
2. Remove Meat from the pan with a slotted spoon and add the onion. Cook for 2 minutes stirring regularly. Add garlic, celery, carrots and chard stems and remaining spices. Sweat the vegetables for another 4 minutes. Add wine and cook until only half remains. Add the tomatoes and give it a stir.
3. If you want to use a slow cooker and meat, then vegetable mixture than broth and stir. Cook on high for 2 hours or low for 4-6 or until meat falls apart. Otherwise combine in a large dutch oven and bring to a very gentle simmer and cover and cook until meat is tender. If you want to skim it this is the time, allow to cool slightly first. Stir in chickpeas and chard. Season to taste and cook for about 15 minutes (either in slow cooker on high or in dutch oven). Remove any large pieces of meat and break up. Stir in parsley and serve.