Olive Oil-Braised Chickpeas & Swiss Chard with Cumin Dinner Recipe
This satisfying dinner recipe features tender chickpeas braised in olive oil with Swiss chard, cumin, and a touch of chili flakes. Served with toasted bread and a drizzle of lemon juice, this hearty dish is perfect for a quick and flavorful one-pot meal.
Equipment
- Immersion blender (optional)
Ingredients
- 5 garlic cloves
- ½ cup extra-virgin olive oil plus more for serving
- 2 bunches Swiss chard stems removed, cut into 1-inch pieces
- 2 teaspoons cumin seeds
- ¾ teaspoon fine sea salt plus more if needed
- Large pinch of red chili flakes
- 2 shallots thinly sliced
- 4 cups cooked chickpeas homemade or canned, rinsed and drained
- 1 cup chicken or vegetable stock or water
- 4 to 6 slices country-style bread
- Fresh lemon juice for serving
- Sweet smoked paprika for serving
Instructions
- Prepare the Garlic: Slice four of the garlic cloves thinly and cut the remaining clove in half. Set the halves aside for later use.
- Start the Base: Heat ½ cup of olive oil in a medium pot over medium-high heat. Add the sliced garlic and cook for about 3 minutes, or until the edges turn a light golden color. Stir in the Swiss chard stems, cumin seeds, chili flakes, and ¾ teaspoon of salt. Cook the mixture for about 5 minutes, until the chard stems begin to soften.
- Add Shallots and Simmer: Toss in the sliced shallots and sauté for about 3 minutes. Then add the chickpeas, chard leaves, and stock (or water). Cover the pot and lower the heat to medium-low. Allow the mixture to simmer gently for 10 to 15 minutes, or until the chard becomes tender and flavorful.
- Blend for Texture (Optional): Use an immersion blender to partially blend the stew, creating a thick yet slightly chunky texture. Taste and adjust with more salt if necessary. If you don’t have an immersion blender, transfer a portion of the stew to a regular blender or food processor, puree it, and return it to the pot for the same effect.
- Toast the Bread: While the stew simmers, toast slices of bread either under the broiler or in a toaster. Rub the toasted slices with the cut sides of the reserved garlic halves to infuse them with flavor.
- Assemble and Serve: Place a slice of toasted bread at the bottom of each serving bowl. Ladle the warm stew over the bread and finish with a drizzle of olive oil, a squeeze of fresh lemon juice, and a sprinkle of smoked paprika. Serve immediately.
Notes
- For an even richer flavor, save chickpea cooking liquid and use it instead of stock.
- This dish strikes a balance between soup and stew, making it versatile for various serving preferences.
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