Chard and Chickpeas

Chard and chickpeas over rice

Beans and greens always go well together – this is a quick and particularly delicious combo.

Yield: 8-10 servings

Time: 30 minutes


  • knife
  • large frying pan
  • wooden spoon
  • tongs


  • 2 bunches Swiss chard, cleaned and separated
  • 2 T olive oil
  • ½ c yellow onion, diced
  • 1 jalapeño pepper (optional), stemmed, seeded, and diced
  • 1 c tomatoes, peeled, seeded, and chopped
  • 2 cloves garlic, minced
  • ½ t fresh thyme
  • ½ c red wine
  • 1 c chickpeas, soaked and cooked or canned/drained/rinsed
  • salt
  • pepper


Chop the chard leaves and stems separately and set aside.

Heat the oil, add chard stems, onion, and jalapeño, and sauté 5 minutes, until softened.

Add tomatoes, garlic, and thyme. Lower heat and cook another 3-5 minutes, stirring occasionally.

Add wine and increase heat. When it starts to simmer, add chard leaves, and cook another 2-3 minutes, tossing constantly with the tongs until the chard is just wilted.

Stir in chickpeas and warm through, another 3-5 minutes.

Serve hot over rice or quinoa.


This is a very flexible recipe: you can use any kind of Swiss chard or replace it with spinach or kale. Instead of chickpeas you can use another kind of bean (white, navy, kidney…)

Vegan Holiday Cooking at the Candle CaféAdapted from the recipe for “Swiss Chard & Chickpeas” in Vegan Holiday Cooking from Candle Cafe.

Buy it: |


Abbreviations  |  Conversions  |  Cooking tips

Swiss chard and chickpeas