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    Home » SOUP, CHILI, AND CURRY

    Italian Chickpea Stew with Swiss Chard

    Modified: Nov 16, 2022 by Susan Pridmore · This post may contain affiliate links ·

    Chickpea stew loaded with roasted peppers, tomatoes, onions, and wilted Swiss chard. Serve with a drizzle of pesto.

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    After a busy summer, I'm looking forward to autumn - and yes, even winter. Bring it on, cold and blustery weather! I'm ready for rainy days where I have the perfect excuse to stay home with a good book. I want to have nothing more pressing to do than search for seemingly identical pieces to complete a puzzle in front of the fireplace, while snow falls and drifts up to the windows.

    Chickpea stew loaded with roasted peppers, tomatoes, onions, and wilted Swiss chard. Serve with a drizzle of pesto.

    And eat soup. Bowls of steaming, hearty soup loaded with vegetables and beans, topped with cheese, and finished with a drizzle of oil. In fall and winter, I like soups that are more stew-like. The kind that's a meal. This kind you eat, not drink.

    Wimpy Tip:

    My husband, Carnivorous Maximus, will tell you this soup is great with chunks of beef in it.

    Make it Vegan!

    It's super easy to make this a satisfying vegan dish by eliminating the Parmesan cheese. Substitute one tablespoon (or more, to taste) nutritional yeast.

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    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

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    3.80 from 5 votes

    Italian Chickpea Stew with Swiss Chard

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    Prep Time15 minutes mins
    Cook Time50 minutes mins
    Total Time1 hour hr 5 minutes mins
    Course: Soup
    Servings: 4
    Author: Susan Pridmore
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    Ingredients

    • 1 poblano pepper
    • 2 red bell peppers
    • 2 tablespoons extra-virgin olive oil
    • ½ small yellow onion coarsely diced
    • 3 scallions green and white parts thinly sliced
    • 2 cups coarsely chopped cauliflower
    • 1 tablespoon minced garlic
    • 2 teaspoon kosher salt
    • ¼ teaspoon dried red pepper flakes
    • 4 cups vegetable broth
    • 2 1- inch hunks Parmesan rind
    • 1 cup stewed tomatoes
    • 2 cups cooked chickpeas
    • 2 tablespoons fresh oregano
    • 2 tablespoons basil pesto
    • 2 cups thinly sliced Swiss chard
    • 1 tablespoon balsamic vinegar
    • Grated Parmesan cheese

    Instructions

    • Line a baking sheet with foil or parchment paper, and place the pepper on it. Slide under the broiler, and broil until the skins are lightly charred, and peppers soft. Turn as needed to char all surfaces. Place in a container for 10 minutes, peel, seed, and coarsely chop.
    • Heat the olive oil in a heavy bottom pot - I use my Creuset. Add the onion and scallions until softened and starting to brown, about 10 minutes. Add the cauliflower, garlic, salt, and red pepper flakes. Sauté for another 10 minutes.
    • Pour in the vegetable broth, Parmesan rind, and stewed tomatoes. Simmer for 20 minutes to concentrate the flavors.
    • Add the chickpeas, roasted peppers, oregano, and pesto, and continue to simmer until the chickpeas are warmed through, about 5 minutes. Stir in the Swiss chard and simmer until completely wilted. Stir in the balsamic vinegar.
    • Serve piping hot with Parmesan cheese and additional pesto.

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    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Rita

      September 15, 2016 at 12:44 pm

      4 stars
      Sounds deelish. My hubby make a hearty "Italian soup" with cannellini beans. It's a go-to winter regular.

    2. Yar | OfRecipes

      September 19, 2016 at 2:09 pm

      This looks so hearty and delicious! Thank you for the fantastic recipe!

    3. Mary @ Fit and Fed

      September 20, 2016 at 6:16 pm

      A meal like this would be perfect on a wintry day like you describe. The icing on the cake would be-- snow day with the whole family home, and-- still having power.

    3.80 from 5 votes (4 ratings without comment)

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    Susan at The Wimpy Vegetarian

    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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