Stewed Chickpeas and Chard over Garlic Toast

By Ann Taylor Pittman, Cooking Light

This is one of those go-to dishes for busy weeknights—it’s fast, easy, and filling. It also happens to be a vegan recipe where legumes and whole grains take center stage. Loads of garlic build a savory flavor base, while Swiss chard contributes a decidedly earthy flavor. If you’re not a big fan of chard, you can also substitute a milder green, such as spinach or baby kale. For heartier appetites, try topping each serving with a fried or poached egg. And that reminds us—though we’re calling this dinner, it would also be splendid for breakfast.

Active Time

20 Mins

Total Time

20 Mins


Serves 4 (serving size: 1 topped toast)


  • 1 (14.5-oz.) can unsalted diced tomatoes
  • 8 ounces rainbow chard
  • 6 garlic cloves, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 cup chopped yellow onion
  • 1 teaspoon ground cumin
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper
  • 1 (15-oz.) can unsalted chickpeas, drained
  • 4 (1 1/2-oz.) slices whole-wheat boule or country bread 

How to Make It

Step 1

Preheat broiler with oven rack in top position.

Step 2

Place tomatoes in a mini food processor; pulse until pureed but not completely smooth, 4 to 5 times.

Step 3

Strip chard leaves from stems; coarsely chop leaves. Cut stems into 1/2-inch pieces.

Step 4

Mince 5 garlic cloves. Heat a large skillet over medium. Add 2 tablespoons oil; swirl to coat. Add onion and minced garlic; cook, stirring occasionally, 3 minutes. Add chard stem pieces; cook, stirring occasionally, until onion is tender, about 3 minutes. Add cumin, paprika, salt, and pepper; cook, stirring constantly, until heated through, about 30 seconds. Stir in chickpeas and pureed tomatoes; bring to a simmer. Add chard leaves. Reduce heat to medium-low, cover, and simmer until leaves wilt, about 5 minutes.

Step 5

Cut remaining garlic clove in half. Place bread in a single layer on a baking sheet. Broil until toasted, about 1 minute. Turn bread over; brush with remaining 1 tablespoon oil. Broil until toasted, about 1 minute. Rub cut sides of halved garlic clove over oiled side of toasted bread. Place 1 toast slice on each of 4 plates; top each with about 1 cup chickpea mixture.

Nutritional Information

  • Calories 352
  • Fat 13g
  • Satfat 2g
  • Unsatfat 10g
  • Protein 13g
  • Carbohydrate 48g
  • Fiber 9g
  • Sodium 586mg
  • Calcium 18% DV
  • Potassium 21% DV
  • Sugars 7g
  • Added sugars g
See more at: Cooking Light

How To Make Stewed Chickpeas and Chard over Garlic Toast 

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Food Magazine: Stewed Chickpeas and Chard over Garlic Toast
Stewed Chickpeas and Chard over Garlic Toast
This is one of those go-to dishes for busy weeknights—it’s fast, easy, and filling.
Food Magazine
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