Chickpea Stew with Swiss CharD

ROSE & IVY Journal Chickpea Stew with Swiss Char

While I am sad to say goodbye to long, warm summer days, I would be lying if I didn't say that I am excited to welcome fall with both style and food.  While the former means layers, like sweaters and jackets,  the latter means healthy comforting meals in the forms of soups and stews.  This past weekend, I wanted to feel cozy so I decided to put on a pot of soup.  One of my favorite things is cooking onions and garlic with oil on the stove and building up from there.  This time, I decided to transform chickpeas with an array of warming spices like cumin, chili powder, turmeric and a dash of cinnamon for this recipe for Chickpea Soup with Swiss Chard.  While this soup comes together rather quickly, it is the simmering on the stove that is a pure delight, it smells quite divine.  

ROSE & IVY Journal Chickpea Stew with Swiss Chard


2, 15 ounce cans chickpeas, rinsed and drained

32 ounces broth, chicken or vegetable*

1 large onion, chopped

3 garlic cloves, minced

3 tablespoons cumin

1 1/2 tablespoons turmeric, ground

1 tablespoon chili powder

pinch of cinnamon

10 to 12 ribs of swiss chard, chopped

1 beefsteak tomato, diced or 1/ 2 a can of diced tomatoes

salt & pepper to taste

Directions: Place onions, garlic and a drizzle of olive oil in a large soup pot.  Allow to become translucent, about five minutes.  Add chickpeas and stir to combine.  Add spices, tomato and broth.  Allow to cook for at least 20 minutes to allow for the flavors to meld.  Add broth and cook for at least another 30 minutes.  Add swiss chard and cook until tender.  Serve as a stew or on top of rice.  

*If you prefer a thicker stew add more of  less broth

Styling & Photography by Alison