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Vegetarian, Italy

Chickpeas with Swiss chard and toasted bread

Chickpeas with Swiss chard is a vegetarian stew simmered with garlic, tomato and rosemary, served with toasted bread for scooping. It serves 4, takes 40 minutes and needs almost no technique, for about €1.80 per serving. The key is keeping the garlic golden, not browned, and mashing a few chickpeas at the end to thicken the sauce.

Tonight, a chickpea and Swiss chard stew with garlic, tomato and rosemary, with toasted bread for scooping up the sauce.

Chickpeas with Swiss chard and toasted bread
Total time
40 min
Difficulty
Very easy
Cost per person
€1.80
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

This is a winter dish that warms you up without feeling heavy, with the mild sweetness of chickpeas, the slight bitterness of Swiss chard and a quiet kick from dried chili. Tomato and rosemary build a fragrant, almost Mediterranean sauce, and the toasted bread works double duty, mopping up the sauce and adding crunch against the soft vegetables.

It's the kind of meal you make on a weeknight when you want something good without spending hours on it, or on a quiet Sunday with the family. There's no real technique involved, just a bit of attention when browning the garlic, and it works equally well for a solo dinner or a table where not everyone eats meat that night.

The ingredients

4 people

Pantry

  • Canned chickpeasoften in the pantry 2 can
  • Crushed tomatoesoften in the pantry 200 g
  • Dried chilioften in the pantry 1 pinch
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Swiss chard 600 g
  • Garlic 3 cloves
  • Rosemary 2 sprigs

Bakery

  • Country bread 1

Allergens Gluten

The step by step recipe

  1. Separate the stems from the leaves of the Swiss chard, cut the stems into pieces and the leaves into strips.

    The stems take longer to cook, so keep them separate.

  2. Brown the sliced garlic in the oil with the rosemary and chili, then add the chard stems. 8 min

    The garlic should stay pale gold, otherwise it turns the dish bitter.

  3. Add the tomato, the drained and rinsed chickpeas, a little water, and let it simmer covered. 15 min

    Pour in a small glass of water so the sauce stays loose.

  4. Add the chard leaves, cover and let them wilt down. 8 min

    They shrink by half, don't worry about the volume.

  5. Mash a few chickpeas, adjust the seasoning and serve with the toasted bread.

    A drizzle of raw olive oil at the last moment makes all the difference.

Our tips to get it right

  • Rinse the chickpeas well under cold water before adding them, it removes the canned taste and keeps the sauce from turning cloudy.
  • Cut the chard stems into small, even pieces so they cook at the same rate and turn tender instead of stringy.
  • If the sauce looks too thin at the end, simmer uncovered for a few more minutes rather than reaching for flour.

The variations

  • Swap the Swiss chard for fresh spinach, added only in the last 2 to 3 minutes since it wilts down very quickly.
  • For a spicier version, double the pinch of dried chili or add a touch of smoked paprika along with the garlic.
  • To save time, skip cooking the chard stems and use only the leaves, adding them straight in with the tomato.

What to serve it with

  • A poached egg on top
  • Grated cheese to finish
  • A lemony green salad

Storage

This stew keeps for 2 to 3 days in the fridge in a sealed container, and the flavor actually rounds out the next day. It freezes well for up to 2 months, though the toasted bread should always be made fresh at the end. Reheat gently on the stove, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can you use frozen Swiss chard?

Yes, use pre-cut frozen Swiss chard and add it straight in without thawing. It needs a bit less cooking time since it's already tender.

Can you make this dish ahead of time?

Yes, it actually tastes better made the day before, since the sauce has time to develop. Reheat it gently and toast the bread right before serving.

Can you swap the chickpeas for another legume?

White beans or cooked lentils work very well in place of chickpeas. Use the same quantity and just adjust the simmering time if needed.

Why mash some of the chickpeas into the sauce?

Mashing a few chickpeas releases their starch and naturally thickens the sauce without any flour or cream. It's a quick trick that gives the dish more body in seconds.

How long does it take to make a pot of chickpeas with Swiss chard and toasted bread?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a pot of chickpeas with Swiss chard and toasted bread?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pot of chickpeas with Swiss chard and toasted bread cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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