Chickpea Soup with Swiss Chard
If you’re looking for a simple, nourishing meal that’s easy to make with pantry staples, this Chickpea Soup with Swiss Chard is the answer. It’s a cozy recipe that comes together quickly but tastes like it simmered all day!
Some soups just feel like comfort in a bowl, and this chickpea soup with Swiss chard is one of them. It’s hearty but not heavy, nourishing yet full of flavor, and exactly the kind of meal I crave when I want something cozy and satisfying. Plus, it’s made with simple pantry staples like chickpeas and tomato puree, so you can whip it up any night of the week without a special trip to the store.
The chickpeas here add plant-based protein and creaminess, while the Swiss chard gives a pop of color and earthy freshness. I love making a big pot and serving it with plenty of crusty bread for dipping!
And if you love easy soup recipes as much as I do, be sure to try my butter beans and kale soup recipe, or my basic lentil soup recipe!
Why We Love This Chickpea Soup with Swiss Chard Recipe
- Simple but flavorful: A few pantry-friendly ingredients come together to make a soup that tastes like it’s been simmering all day.
- Nutritious and filling: Chickpeas provide plant-based protein and fiber, while Swiss chard adds a boost of vitamins and minerals.
- Customizable: Add anchovies for a savory depth, or leave them out for a vegan-friendly version. You can also swap in spinach, kale, or other greens!
- Cozy comfort food: It’s light enough for lunch but hearty enough for dinner, especially when paired with warm bread or a simple salad.
Ingredients You Need
- Chickpeas: The star of the recipe! They add protein, fiber, and a creamy bite that makes the soup filling.
- Swiss chard: Both stems and leaves are used. Stems add crunch while the leaves wilt down for tender greens.
- Tomato puree: Brings body and a rich base flavor to the broth.
- Onion: Adds sweetness and depth to the soup.
- Garlic: A must for building flavor! It works beautifully with the tomato and chickpeas.
- Extra virgin olive oil: Gives richness and helps sauté the aromatics.
- Salt and black pepper: Essential for seasoning and balancing flavors.
- Red pepper flakes: A little pinch adds warmth without making the soup spicy.
- Anchovy fillets (optional): Melt into the base of the soup for a savory, umami depth. Don’t worry, it won’t taste fishy!
- Water or broth: Either works! Broth will give a deeper, richer flavor.
Variations & Substitutions
- Add pasta: For an even heartier meal, stir in a small pasta like orzo, ditalini, or elbow macaroni. Cook it directly in the broth until tender, adding more liquid as needed.
- Swap the greens: No Swiss chard on hand? Use spinach, kale, collard greens, or even beet greens instead. Just adjust the cooking time! Spinach wilts fast, while kale and collards need longer.
- Make it vegan: Leave out the anchovies and use vegetable broth. For extra savory depth, you can add a spoonful of miso paste or a splash of soy sauce.
- Add more veggies: Add carrots, celery, zucchini, or even potatoes for more texture and flavor. They’ll make the soup extra filling.
How to Make Easy Chickpea & Swiss Chard Soup
- Prep the Chard: Start by slicing the leaves and stalks of the chard. Chop the stems and leaves separately. Rinse well under cold running water and drain in a colander.
- Sauté the Aromatics: In a large pot pour olive oil and sauté the onion and stem chard over medium heat, until it becomes soft and translucent. Add the minced garlic and the anchovies and continue to stir. Add the tomato puree and the chickpeas.
- Add Liquid: Add 2 cups of water or your favorite broth. Season with salt, black pepper and a pinch of chili flakes.
- Simmer: Cover and simmer the soup on low to medium heat for 20 minutes until soup starts to thickens.
- Add Swiss Chard: Add the chopped chard leaves and continue to simmer for another 5 minutes.
- Serve & Enjoy: Serve warm with crusty bread, pita, freshly grated parmesan cheese, more olive oil and chili flakes.
Tips for Success
- Use broth if you can! While water works fine, vegetable or chicken broth adds a deeper, richer flavor. If you are worried about sodium, use a low sodium broth!
- Don’t skip the stems, Swiss chard stems soften as they cook and add great texture, so I like to add them to the soup! Just make sure to sauté them with the onions so they soften up enough.
- Adjust the spice. If you like heat, add more red pepper flakes. For a mild soup, keep it to just a pinch!
- Blend for creaminess! For a thicker soup, blend half of it with an immersion blender and stir it back in.
Serving Suggestions
This chickpea soup is delicious on its own, but here are a few ways I love to serve it:
- Topped with freshly grated parmesan cheese!
- With crusty toasted bread or homemade popovers for dipping into the flavorful broth.
- Along with a side dish like an asparagus spring flatbread or a golden beets and burrata salad.
Frequently Asked Questions
Definitely. Just be sure to cook them in advance until tender. You will need about 1 cup dried chickpeas to make about 3 cups cooked. Then follow the recipe as written.
Spinach, kale, or collard greens work well as substitutes. Just adjust the cooking time—spinach wilts quickly, while kale and collards need a bit longer.
Stored in the fridge in an airtight container, this soup will last 3–4 days. It also freezes well for up to 2 months!
Easy Chickpea Soup with Swiss Chard
Ingredients
- 2 15 oz cans chickpeas drained
- 1 bunch of Swiss chard stems and leaves chopped
- 1 cup tomato puree
- 1 onion diced
- 1-2 garlic cloves minced
- 2 tbsp olive oil
- 1 tsp salt
- Black pepper to taste
- A pinch of red pepper flakes
- 2-3 anchovy fillets optional
Instructions
- Start by slicing the leaves and stalks of the chard. Chop the stems and leaves separately. Rinse well under cold running water and drain in a colander.
- In a large pot pour olive oil and sauté the onion and stem chard over medium heat, until it becomes soft and translucent.
- Add the minced garlic and the anchovies and continue to stir.
- Add the tomato puree and the chickpeas.
- Add 2 cups of water or your favorite broth.
- Season with salt, black pepper and a pinch of chili flakes.
- Cover and simmer the soup on low to medium heat for 20 minutes until soup starts to thickens.
- Add the chopped chard leaves and continue to simmer for another 5 minutes.
- Serve warm with crusty bread, pita, freshly grated parmesan cheese, more olive oil and chili flakes. Enjoy!
