Chickpea Soup With Swiss Chard Recipe

Name: Chickpea Soup With Swiss Chard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups drained and rinsed canned chickpeas (three 19-ounce cans); 3 cups canned low-sodium chicken broth or homemade stock, more if needed; 3 tablespoons olive oil; 1 carrot, chopped; 1 onion, chopped; 1 rib celery, chopped; 4 cloves garlic, minced; 1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary; 1 bay leaf; Pinch dried red-pepper flakes; 1 cup canned tomatoes in thick puree, chopped; 1/2 cup tubetti or other small macaroni; 1 teaspoon salt; 1/2 pound Swiss chard, tough stems removed, leaves cut into 1-inch pieces; 1/4 teaspoon fresh-ground black pepper

Servings: persons

6 cups drained and rinsed canned chickpeas (three 19-ounce cans)
3 cups canned low-sodium chicken broth or homemade stock, more if needed
3 tablespoons olive oil
1 carrot, chopped
1 onion, chopped
1 rib celery, chopped
4 cloves garlic, minced
1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
1 bay leaf
Pinch dried red-pepper flakes
1 cup canned tomatoes in thick puree, chopped
1/2 cup tubetti or other small macaroni
1 teaspoon salt
1/2 pound Swiss chard, tough stems removed, leaves cut into 1-inch pieces
1/4 teaspoon fresh-ground black pepper

1
Puree half of the chickpeas with 1 1/2 cups of the broth in a blender or food processor. In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
2
Stir in the remaining 1 1/2 cups broth, the pureed chickpeas, whole chickpeas, bay leaf, red-pepper flakes, tomatoes, tubetti, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
3
Add the Swiss chard to the pot. Simmer until the chard is tender and the pasta is done, 5 to 10 minutes longer. Remove the bay leaf. Stir in the black pepper. If the soup thickens too much on standing, stir in more broth or water.
4
Wine Recommendation: Since a red wine would accent the Swiss chard's bitterness, try a full-bodied tocai friulano. Its nutty flavor will mirror that of the chickpeas.

930

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 cups drained and rinsed canned chickpeas (three 19-ounce cans), 3 cups canned low-sodium chicken broth or homemade stock, more if needed, 3 tablespoons olive oil, 1 carrot, chopped, and more.

Yes, Chickpea Soup With Swiss Chard falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea Soup With Swiss Chard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions