I've never really fallen in love with chickpeas, usually preferring the creamier cannelini beans for my recipes. But when my new husband and I were first dating and learning to cook together, I discovered that he is passionate about them, so I wanted to figure out ways to include them in dishes that I could love as well. An abundance of beautiful red Swiss Chard in a CSA basket and no inkling of what to do with it inspired the first version of this dish, and we both adored it so much that it became part of the regular rotation at our house. —stacey_ballis
4-6 as a side
15 oz can Chickpeas, drained and rinsed
olive oil, plus more to garnish
white balsamic vinegar (or rice wine vinegar)
Salt and Pepper to taste
red pepper flakes (optional)
In This Recipe
Separate the stems from the leaves of the chard, and chop the stems into ½ inch slices, and tear the leaves in 1 ½ inch pieces.
Heat a skillet over medium high heat and add the oil. When the oil begins to shimmer, add the chickpeas and sauté until they begin to get a little golden and crispy on the outside.
Add the chard stems and cook for a minute, then sprinkle the Worcestershire sauce and vinegar over the top and cook until nearly evaporated.
Toss in the chard leaves and gently combine with the stems and beans, then pour the chicken stock over. Mix in the red pepper flakes if you like a little heat.
Continue to sauté until the leaves are cooked, and the stock is mostly gone. The dish should have the sense of being juicy, but not swimming.
Season to taste with salt and pepper, and finish with a drizzle of olive oil.