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4.5 from 2 votes

Italian Chickpea Stew with Swiss Chard

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


  • 1 poblano pepper
  • 2 red bell peppers
  • 2 tablespoons extra-virgin olive oil
  • 1/2 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
  • 1/4 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


  • 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.