Easy 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!
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!
Video
Notes
Stored in the fridge in an airtight container, this soup will last 3–4 days. It also freezes well for up to 2 months!
Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!