Our Peruvian Chickpea and Chard Stew is a fantastic option for those searching for an easy, delicious, and nourishing dinner recipe that’s perfect for chilly nights. This stew is packed with flavor from fresh herbs, spices, and vegetables like onions, garlic, red peppers, and chard. Not only is it rich in protein from chickpeas, but the warm and aromatic flavors will transport you straight to Peru. So why not grab a bowl and spoon – it’s time for some heartwarming comfort food!
Recipe
3 cups chickpeas, canned, drained and rinsed
1/2 red onion
2 cloves garlic, minced or pressed
1 medium tomato
1 jalapeño pepper, diced
3 cups chard leaves, chopped, stems reserved
1 tsp rosemary, fresh, chopped
2 tablespoons olive oil
2 cups water
How to Prepare
Drain and rinse chickpeas.
Chop red onion and tomato. Mince or press garlic.
Mince pepper. Remove membrane and seeds to control heat if desired.
Remove leaves from the stems of the chard. Slice the chard leaves into strips . Chop the stems and reserve them separately.
Chop the rosemary.
Heat oil in a sauté pan over medium-high heat.
Sauté the onion, garlic, pepper, and tomato for about 5 minutes.
Add chickpeas, rosemary, and chard stems and stir over heat until fragrant.
Add water and bring to a boil. Reduce heat and simmer for 15 minutes.
Stir in chard leaves until wilted.
Season with salt and pepper.
