Chickpea, Potato, and Tomato Stew with Chard

This is one hearty vegetarian stew. The combination of textures and flavors will keep you warm and satisfied. Perfect for a weeknight dinner with leftovers for lunch. Adapted from

Makes 4 servings


  • 1 tablespoon plus 4 teaspoons extra-virgin olive oil
  • 1 large onion, diced
  • 3 to 4 medium potatoes (1 pound), scrubbed and cut into large chunks
  • 2 plump cloves garlic, pressed
  • Pinch red pepper flakes
  • 1 ½ teaspoons paprika
  • 2 teaspoons thyme
  • ¼ cup chopped fresh parsley plus extra for garnish
  • 1 28-ounce can diced tomatoes with juice
  • 2 tablespoons tomato paste
  • 2 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
  • 2 cups vegetable stock
  • Salt and pepper, to taste
  • 1 bunch chard, stems removed and leaves coarsely chopped


  1. Heat 1 tablespoon oil over high heat in a large nonstick sauté pan or Dutch oven.
  2. Add onion, potatoes, garlic, red pepper, paprika, thyme and parsley. Sauté for 2 minutes; lower heat to medium and cook, stirring occasionally, for 15 minutes.
  3. Add tomatoes, tomato paste, chickpeas and stock; season with salt and pepper, then cover and simmer for 15 minutes, or until potatoes are tender.
  4. While stew is simmering, cook chard in a small amount of water until tender, approximately 5 minutes. Salt lightly.
  5. Mix chard into stew. Drizzle 1 teaspoon olive oil over each serving and garnish with remaining parsley.

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