Garlicky Swiss Chard and Chickpeas
This healthy side dish, garlicky Swiss chard and chickpeas, is a quick and easy side dish for any meal.
Swiss Chard: A Versatile Vegetable
Swiss chard is in the same plant family as spinach, and has similar flavor and cooking qualities. It’s a little more substantial than spinach however, and one large bunch of chard can feed 4 people as a side dish. Don’t throw out the chard stems either! They are crunchy and a little bit salty, kinda like celery, and I slice them thinly and include saute them with the garlic before adding in the chard leaves. I used a white-stemmed variety of Swiss chard for this recipe, but you could use rainbow or any other variety you like.
How to Cook Chickpeas
After making this recipe, you will know how to cook Swiss chard. But what about the chickpeas? Not sure if you noticed or not, but the chickpeas in the photo above are absolutely amazing. They are large and life size and so so delicious. Home-cooked chickpeas are so vastly different and better than canned chickpeas, that I try whenever I can to cook up a batch, and freeze some in small batches for later. I particularly like chickpeas and other beans from Rancho Gordo. Chickpeas are super easy to cook in a slow cooker like in this recipe. Once they are cooked, I refrigerate them overnight, then freeze in 8- or 16-ounce containers with a little bit of cooking liquid. When I’m ready for chickpeas, I’m just pulling them out of my freezer instead of off my pantry shelf. Only difference is that I have to think a little bit in advance so they can defrost. But no worries if I forget, they defrost pretty quickly when run under warm water for a few minutes.
Swiss Chard for a Healthy Side Dish
Serve garlicky swiss chard and chickpeas with sheet pan shrimp, or cast-iron steak with mustard and smoked paprika for easy healthy dinner ideas. This recipe also makes great leftovers served cold as a salad.
- 6 cloves garlic or to taste
- 1 bunch swiss chard
- 1 15 oz. can chickpeas (garbanzo beans)
- 1 Tablespoon extra virgin olive oil
- 1/2-1 cup chicken or vegetable broth
- 1/2 teaspoon fine sea salt (more or less depending on how much salt is in your broth)
- 1/4 teaspoon freshly ground black pepper
- 1 lemon
- Peel garlic and mince. Remove stems from chard and thinly slice. Set aside. Stack chard leaves, roll, and slice across into thin ribbons. Drain chickpeas and rinse.
- Heat olive oil over medium heat in a 10" saute pan. Add sliced chard stems and garlic. Cook, stirring occasionally for about 5 minutes. Do not let garlic brown. If it starts to brown, turn down the heat.
- Add chard ribbons and broth to pan, along with chickpeas. Bring to a boil and add salt and pepper. Turn down the heat, and simmer for 5 minutes, stirring to evenly cook, until the chard is just soft and bright green.
- Remove from pan to serving plate and serve with lemon wedges.