Quick Brothy Chickpeas with Rainbow Chard and Lemon

Bright, savory, and satisfying, these Quick Brothy Chickpeas with Rainbow Chard and Lemon are a delightful mix of flavours and textures. With tender greens, hearty chickpeas and a burst of lemon, this one-pot dish is ideal for cozy weeknight dinners.

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Course: Mains, Soup, Vegetarian

Cuisine: Western

Diet: bay leaf, chickpeas, lemon, parmesan, rainbow chard, rosemary, Sage, shallot

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Author: Eff | Food Daydreaming

Equipment

Ingredients

4-5 Rainbow chard stalks, leaves and stems
2 tablespoon olive oil
1 shallot, diced
1 lemon, cut into quarters
3 garlic cloves, lightly smashed
2 rosemary sprigs
4 sage leaves
2 bay leaves, fresh or dried
½ teaspoon Aleppo pepper
¼ teaspoon smoked paprika
2x400 g cans of chickpeas, drained but not rinsed
4 cups vegetable broth
Parmesan rind, optional
To serve: shaved parmesan, fried shallots and toasted bread

Instructions

Wash the rainbow chard then separate the leaves from the stems by stripping the leaves or using a sharp knife to cut out the stem.
4-5 Rainbow chard stalks
Slice the stems in half and chop them finely into small pieces. Set them aside separately from the leaves.
Gather all the leaves together and roll them into a cigar shape. Then run a sharp knife through to chiffonade the leaves into long, thin strips. Set aside separately from the stems.
In a large dutch oven or pot, heat the olive oil over medium heat. Add the shallots, the lemon quarters – cut side down – and the chopped rainbow chard stalks. Sauté and caramalise for 5-7 minutes, stirring occasionally but not disturbing the lemon.
2 tablespoon olive oil, 1 shallot, 1 lemon
Add the garlic cloves, rosemary sprigs and sage leaves. Carefully make one or two tears in the bay leaves to help release the flavour and add them to the pot, followed by the Aleppo pepper and smoked paprika. Stir and cook for a further minute or two until fragrant.
3 garlic cloves, 2 rosemary sprigs, 4 sage leaves, 2 bay leaves, ½ teaspoon Aleppo pepper, ¼ teaspoon smoked paprika
Remove and reserve the lemon quarters*.
Drain but don’t rinse the chickpeas and add them to the pot, followed by the stock and the parmesan rind. Bring to a simmer and cook for 10 minutes with the lid on. Remove the bay leaves and the rosemary stalk*.
2x400 g cans of chickpeas, 4 cups vegetable broth, Parmesan rind
Taste for salt and adjust if necessary. Add the rainbow chard leaves and let them wilt, off the heat, for another 5 minutes with the lid on.
To serve, ladle the brothy chickpeas into bowls and squeeze in some of the charred lemon juice. Top with optional shaved parmesan and fried shallots and serve with crusty, toasted bread.
To serve: shaved parmesan

Cook along with me

Notes

Don’t leave the lemon in after adding the chickpeas and broth or it can turn bitter.

You can also remove the garlic cloves and the parmesan rind if you prefer, but I tend to leave them in to continue to flavour the broth and any leftovers. Just make sure not to serve the cloves of garlic!

Did you make this recipe?Mention @food_daydreaming or tag #fooddaydreaming on instagram. I love seeing what you all come up with!

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