One-Pot Garlicky Chard with Chickpeas

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

Print Recipe

5 from 2 votes

One-Pot Garlicky Swiss Chard with Chickpeas

Just 8 ingredients for this simple, one-pot meal that's packed with nutrition and flavor.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Servings: 2

Ingredients

US Customary - Metric

• 1 tablespoon olive oil
• 1 shallot, minced or thinly sliced
• 2 garlic cloves, minced
• 2 bunches swiss chard, washed and chopped into bite-size pieces
• 1/4 cup vegetable broth
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup sundried tomatoes*, finely chopped
• 1 lemon, (zest and juice of 1 lemon)

Instructions

• In a large skillet, warm one tablespoon oil over medium heat. If the sundried tomatoes are marianted in olive oil, feel free to use the oil from the jar. Add the shallot and cook until translucent.
• To the skillet, add the garlic and continue to cook for about 3 more minutes, until the garlic is fragrant. Add the chopped chard to the skillet, pour in the broth then cover and allow to steam for a few minutes, stirring at least once during this time.
• Once the chard is slightly wilted, add the chickpeas, sundried tomatoes, and the juice and zest of 1 lemon. Stir to combine.
• Serve warm with a crusty piece of bread (optional but recommended) and enjoy!

Notes

*If you're using sundried tomatoes in olive oil, you can use the oil from the jar to start cooking. For dry sundried tomatoes you will need to use separate olive oil or broth for the first step.

Nutrition

Calories: 519kcal, Carbohydrates: 87g, Protein: 14g, Fat: 9g, Saturated Fat: 1g, Sodium: 896mg, Potassium: 2114mg, Fiber: 10g, Sugar: 16g, Vitamin A: 19118IU, Vitamin C: 177mg, Calcium: 263mg, Iron: 8mg

Course: dinner

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!