Vegan Chickpea and Swiss Chard Stew

If you’re looking for a warm and comforting dish, this Vegan Chickpea and Swiss Chard Stew is the answer.

For a few months now I am in search of making food with what I have in the kitchen cupboard, freezer, and fridge. You can’t even believe how many recipes you can create with food you have lying around in the kitchen.

I really encourage you to search in your kitchen cupboard and to see what you can make. You’ll be surprised, I assure you. Maybe you can even take some time off of the groceries, to put your entire attention on the food you have in the house. It will do for you only good. I encourage you to try this. You’ll not regret it.

This recipe is super simple to make, it has whole ingredients and it’s really comforting. You can serve it with rice, quinoa, or plain. Because of the chickpeas, it’s hearty too. And it’s totally vegan.

Ingredients:

• 300 g of dried chickpeas
• 1 bay leaf
• 2 carrots
• 1/2 of a bell pepper
• 1 onion
• 2 cloves of garlic
• 1 tablespoon of olive oil
• salt and pepper to taste
• 3 stalks of Swiss chard, including the leaves
• 200 g of plain tomato sauce
• water or stock to cover the vegetables

As you can see, we’ll use whole and delicious ingredients for this recipe. And I think, for most of my recipes. I love using a ton of fruits and veggies in my creations.

Start soaking the chickpeas the night before, for 12 hours. If you use canned chickpeas, this stew will be done in even less time. But I don’t really like using canned beans and grains, I like dried ones. You do what it’s best for you.

After they have been soaked for 12 hours, wash them thoroughly and set them aside.

In a pot heat up the oil and add the veggies, except the chard. Saute them for 10 minutes.

Meanwhile, wash and chop the chard, including the leaves.

When the veggies are softer, season with salt and pepper and pour in the chickpeas. Saute everything for 5 more minutes and cover the veggies with water or stock. Let them simmer on low-medium heat with the lid on.

After 10-15 minutes pour the tomato sauce. After another 15 minutes, when the chickpeas are cooked, add in all the chopped chard and stir to combine.

Simmer for 10 more minutes. Season again if it’s necessary and serve hot, with rice, quinoa, pasta or plain.

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Vegan Chickpea and Swiss Chard Stew

Yield: 3 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

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Ingredients

• 300 g of dried chickpeas
• 1 bay leaf
• 2 carrots
• 1/2 of a bell pepper
• 1 onion
• 2 cloves of garlic
• 1 tablespoon of olive oil
• salt and pepper to taste
• 3 stalks of Swiss chard, including the leaves
• 200 g of plain tomato sauce
• water or stock to cover the vegetables

Instructions

1. Start soaking the chickpeas the night before, for 12 hours. If you use canned chickpeas, this stew will be done in even less time. But I don't really like using canned beans and grains, I like dried ones. You do what it's best for you.
2. After they have been soaked for 12 hours, wash them thoroughly and set them aside.
3. In a pot heat up the oil and add the veggies, except the chard. Saute them for 10 minutes.
4. Meanwhile, wash and chop the chard, including the leaves.
5. When the veggies are softer, season with salt and pepper and pour in the chickpeas. Saute everything for 5 more minutes and cover the veggies with water or stock. Let them simmer on low-medium heat with the lid on.
6. After 10-15 minutes pour the tomato sauce. After another 15 minutes, when the chickpeas are cooked, add in all the chopped chard and stir to combine.
7. Simmer for 10 more minutes. Season again if it's necessary and serve hot, with rice, quinoa, pasta or plain.
8. If you don't have chard, you can use kale or spinach.