Olive Oil-Braised Chickpeas and Chard
This hearty and flavorful recipe combines tender greens, protein-packed chickpeas, and aromatic spices into a satisfying stew. To serve, the stew is ladled over slices of garlic-rubbed, toasted bread, which soak up the savory juices while adding a rustic crunch. A drizzle of olive oil, a squeeze of fresh lemon juice, and a dusting of smoky paprika bring brightness and depth to the finished dish. Perfect for a cozy meal, this recipe is as nourishing as it is delicious.
Cookware: Use the HearthStone Cookware Braiser, 4.0 qt for this recipe.
Serving Size : 4-6
Time: 35 minutes
5 garlic cloves
1/2 cup extra-virgin olive oil, plus more for serving
2 bunches Swiss chard, stems removed and cut into 1 inch pieces, leaves torn into bite size pieces
2 teaspoons cumin seeds
3/4 teaspoon sea salt (more if needed)
Large pinch of red chile flakes
2 shallots, thinly sliced
4 cups cooked chickpeas (rinse and drain canned beans)
1 cup chicken stock or vegetable stock or aquafaba (water from making homemade chickpeas), or water
Fresh lemon juice for serving
Sweet smoked paprika for serving (Pimentón if you have it!)
Thinly slice 4 of the garlic cloves. Cut the remaining clove in half and set aside.
Heat 1/2 cup olive oil in the Dutch oven over medium-high heat. Add sliced garlic and cook until the edges are pale and gold, about 3 minutes.
Add the chard stems, cumin seeds, salt and chile flakes. Cook until the stems are beginning to soften, about 5 minutes.
Add the shallots and cook for 3 minutes.
Stir in the chickpeas, chard leaves, and stock. Cover the pot and reduce the heat to medium low. Simmer until the chard is tender, 10-15 minutes.
Using and immersion blender, partially puree the mixture until it is thick and stew-like but still chunky.
Adjust by taste adding salt if needed.
Toast slices of bread and rub them with the reserved cut garlic.
Place a piece of toast in the bottom of each bowl and ladle the stew on top.
Drizzle with olive oil and lemon juice, then sprinkle with a bit of paprika.