One-Pot Garlicky Chard with Chickpeas - Making Thyme for Health (2024)

One-Pot Garlicky Chard with Chickpeas- Just 8 ingredients for this simple, one-pot meal that’s packed with nutrition and flavor!

This is one of those super basic meals that is surprisingly tasty and filling to boot. I’ve been making it for years and often add it to the rotation whenever I can get my hands on some good looking swiss chard.

Of course you could easily substitute kale or a similar leafy green, but chard is definitely my favorite in this dish. Let me show you how easy it is to make!

One-Pot Garlicky Swiss Chard with Chickpeas Ingredients

• Olive Oil- I typically buy sundried tomatoes that have been marinated in olive oil and then use a tablespoon of the oil from the jar to cook the shallot and garlic. But you can also use dry sundried tomatoes and cook with the olive oil separately or a splash of vegetable broth if you’re following an oil-free diet.
• Shallot-Thinly sliced or minced shallot and garlic creates a base of flavor for this dish. We’ll sauté them both in the oil (or a splash of broth) to start. If you can’t find shallot, about 1/2 small onion will work in it’s place.
• Swiss Chard-As I said before, I’m partial to chard for this dish because it has a delicious subtle flavor and texture that pairs well with the other ingredients. But kale or spinach would also work here.
• Vegetable broth- Just a splash of broth creates enough moisture to steam and wilt the greens while also adding a hint of flavor. Better Than Boullion is the most flavorful (in my opinion) but any broth will do.
• Chickpeas- Using canned chickpeas helps save time, just make sure they are BPA-free, if possible.
• Sundried Tomatoes-I prefer to use marinated tomatoes but dry tomatoes will also work.
• Lemon Juice and Zest-Using the zest and juice of 1 lemon kicks up the flavor about 10 notches. If you’re sensitive to citrus, try starting with half a lemon first to see if you prefer more.

How to Make Garlicky Swiss Chard with Chickpeas

This part is my favorite because it only takes 10 minutes to cook! I often prep the chard a few days in advance and that makes the whole thing come together in just 15 minutes.

1. Sauté the shallot and garlic in olive oil.
2. Add the chard with a splash of broth. Cover and cook for a few minutes, until the chard is barely wilted.
3. Toss in the chickpeas, sundried tomatoes, and lemon zest/juice. Stir to combine and cook until heated through.
4. Serve warm (ideally with a crusty piece of sourdough) and enjoy!

I know it almost seems to basic to be filling enough for a meal but with 14 grams of protein per serving, it’s surprisingly satisfying. We usually serve it with a few slices of whole grain bread for extra staying power.

Looking for more simple one-pot meals? Check these out:

• One-Pot Zucchini Pasta
• One-Pot Tomato Basil with Cashew ‘Ricotta’
• One-Pot Vegan White Bean Shakshuka
• One-Pot Spanish Quinoa

7 comments

1. 

   Madeline — September 10, 2019 @ 7:58 pm Reply

   This was delicious and easy to make, thank you!

   • 

     Sarah — September 10, 2019 @ 8:53 pm Reply

     I’m so happy you enjoyed it! Thanks for the review, Madeline! :)

2. 

   Tracy — February 16, 2021 @ 10:32 pm Reply

   I was glad to have found this recipe, after receiving a huge bunch of Swiss Chard in our harvest box this week, my partner was somewhat skeptical (mostly of the chard! haha), but we were both pleasantly surprised how delicious this was! All the flavors just blended so well together! This will be added to our favorites and worked into our recipe rotations!!

   • 

     Sarah — February 18, 2021 @ 8:05 pm Reply

     I’m so glad it was a hit! Thank you for leaving a review!

3. Pingback: 12 Easy (and healthy) One-Pot Leafy Green Recipes - TheGreenMaven

4. 

   Liliana — July 2, 2023 @ 1:46 pm Reply

   How much is a bunch of chard? I get mine from the garden.
   Should you slice the stems? Sauté them with shallots?

   • 

     Sarah — July 3, 2023 @ 10:09 am Reply

     Should be about 5-6 large leaves. So if yours are smaller you may want to add a bit more. You can add the stems too, if you like! I think you’re right that they would be best cooked with the shallots since they take a little longer to cook.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.