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Roasted Chickpeas and Chard

chickpeas and chard

I have been getting so much chard in my CSA this year that I had to find some new ways to cook it and this was by far the best. I made this one on Friday and served it cold for Shabbat lunch and we could not get enough.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6 ServingsServings


  • 1 (19-oz/540 mL) can chickpeas, rinsed and drained or 2 cups cooked chickpeas
  • 6 cloves garlic, peeled
  • 1/2 onion, roughly chopped
  • 2 bay leaves
  • 2 tablespoon olive oil
  • 1 bunch Swiss chard, stems removed, leaves washed and chopped
  • 2 cloves garlic, crushed
  • 1/2 cup vegetable broth


Preheat oven to 400.  In a baking dish, combine chickpeas, whole cloves of garlic, onion, bay leaves, 1 tablespoon oil and salt and pepper.  Roast for about 45 minutes, shaking pan half way through until the chickpeas look nice and golden.

In a frying pan on the stove, add 1 tablespoon oil and heat until hot.  Saute garlic for 30 seconds and add chard until it has wilted - about five minutes.  Pour in broth and allow to cook covered for about 10 minutes.  Remove from heat, drain and mix into chickpeas, mashing garlic as you mix, taste and adjust seasoning.  If desired sprinkle some paprika in the mix to add some color.  Serve hot or cold.

Variation: Add some harif for a spicy twist.