Chickpeas with Swiss Chard

From Geoff Last

2013 May/Jun


  • 1 large bunch Swiss chard leaves, washed, large stems removed
  • 1 T. + 2 t. olive oil
  • 1 medium red onion, coarsely chopped
  • 2 medium carrots peeled and diced
  • sea salt and freshly ground black pepper
  • 1/2 t. red chile flakes
  • 1 c. dry, unoaked white wine
  • 2 T. tomato sauce
  • 2 roasted red peppers, chopped (canned or jarred are fine if you don’t want to roast your own)
  • 3 cans chickpeas, drained and rinsed well
  • 1 handful flat leaf parsley, chopped
  • 2 t. lemon juice
  • high quality extra-virgin olive oil for drizzling


Blanch the chard in a large pot of boiling water for 60 seconds and transfer to an ice bath. Drain, dry (you can use a salad spinner) and chop coarsely. Reserve.

Heat the olive oil in a large pan over medium-low heat; add the onion and carrot and cook slowly for 15 minutes or until the carrots are tender. Season with salt, pepper and the chile flakes. Add the wine and reduce almost completely. Add the tomato sauce and reduce until thick, about 5 minutes. Add the chard, red peppers and chickpeas and mix well.

Adjust the seasoning and cook for 10 minutes over medium-low heat.

Chop two-thirds of the parsley leaves and add to the mixture along with the lemon juice.

Serve sprinkled with the remaining parsley leaves and a drizzle of extra-virgin olive oil. Serves 4.