Chard and Chickpea Stew

I discovered the easiest dinner ever. This stew is warm, aromatic, and super satisfying. I love the surprise of the crunchy creamy pecans and the rich chunky tomato base.

It’s perfect for a late work night or when you can’t be bothered to put in much effort, but don’t want to sacrifice on nutrition or flavor. It’s also great the next day reheated for lunch, so be sure to make a big enough batch for leftovers!

It’s also super festive with the red and green colors — see the thing of beauty below!

1 bunch swiss chard, washed and de-stemmed
2 cloves garlic, minced
1 can chickpeas
1 1/2 cups canned crushed tomatoes
1/2 cup unsweetened almond milk
2/3 cup chopped pecans
1/2 tsp Italian seasoning
1/4 tsp crushed red pepper flakes
Crusty bread for serving, optional

In a deep skillet or dutch oven over medium heat, just cover the bottom with water and add swiss chard leaves. Stir for one minute until just about wilted. Add garlic and chickpeas and stir for another 2 minutes. Next, add tomatoes, almond milk, pecans, Italian seasoning, and red pepper flakes, and reduce heat to low. Let simmer for about 5-7 minutes. Serve with crusty bread.

Serves 2

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