There’s nothing quite like a steaming bowl of homemade stew to warm you from the inside out—especially when it’s packed with vibrant flavor and nourishing ingredients like this Peruvian Chickpea and Chard Stew. Inspired by the bold and earthy flavors of South American cuisine, this one-pot wonder is a plant-based powerhouse, perfect for cozy nights, meal prep, or simply when you need a comforting dish that satisfies on every level.
This stew brings together humble pantry staples and fresh vegetables to create something truly special. Protein-rich chickpeas form the hearty base, while tender chard and a mix of aromatics like onion, garlic, jalapeño, and tomato infuse every bite with depth and warmth. A touch of rosemary adds an herbal note that perfectly complements the gentle heat of the pepper and the sweetness of the red onion.
Not only is this stew delicious and easy to prepare—it’s also nutrient-dense and filling, making it an excellent choice for a weeknight dinner or a healthy lunch. Serve it solo, pair it with rice or gluten-free flatbread, or top it with avocado for an extra boost of creaminess.
If you’re looking for a flavorful way to eat more plants and feel truly nourished, this Peruvian-inspired recipe is just what your body—and your taste buds—need. Let’s get cooking!
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.
Enjoy your Peruvian Chickpea and Chard Stew!
