Average: 4.5 (4 votes)
Active time
30 minutes
Total time
30 minutes
4 servings

¼ cup olive oil

1 large clove garlic, chopped

1 small red onion, chopped

1 small carrot, chopped

pinch red pepper flakes

½ cup dry white wine

1 cup low sodium broth (chicken or vegetable, your choice)

1 tablespoon tomato paste

1 cup water

1 can (15 ounce or so) chickpeas, drained and rinsed

1 small bunch Swiss chard, rinsed, stemmed and chopped

  1. Heat the olive oil in a large saucepan over medium heat. Sauté garlic, onion, carrot and red pepper flakes 2-3 minutes until they begin to soften.
  2. Add the wine and tomato paste and let the wine evaporate slowly, about 10 minutes.
  3. Add the chickpeas, broth, chard and water, and cook another 10 minutes until about half the liquid has evaporated. Serve hot.

Oldways recipe and photo


Calories: 250
Total Fat: 16g
Saturated Fat: 2g
Sodium: 380mg
Carbohydrate: 20g
Fiber: 5g
Total sugar: 5g
Added Sugar: 0g
Protein: 5g

Yield: 4 servings

How'd it Taste?

The broth is very tasty! Not sure if I loved the canned chickpeas I used (wondering if lentils would be better or maybe cooking in the slowcooker and adding the chard at the end of the cooking time) - My husband was a fan!
Glad you liked the broth. I've used a few different brands of canned chickpeas and definitely find I like one best -- maybe consider another brand. Italian cooking is full of "beans 'n greens" combinations so I'm sure all of your experiments are likely to be delicious. Keep us posted if you try the lentils.
David Giani
Nice recipe I want to share and inspire you my cuttlefish "Inzimino" video clip. https://youtu.be/EvX6plTrUSI
Delicious hearty style soup and nice flavour! Quick and easy recipe. Great to take to work for lunch too. I’ve switched out the chard for spinach I had on hand, and it worked well.
Rajendrakumar Patel

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