Braised Chickpeas with Leafy Greens
Prep time 9mins
Cook time 15mins
Serves or Makes: 6

Recipe Card


  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 28-ounce can Tuttorosso San Marzano Style Hand Crushed Tomatoes with Basil & Sea Salt
  • 2 tablespoons fresh rosemary or thyme, finely chopped
  • 2 cups chicken or vegetable stock
  • 2 15.5-ounce cans chickpeas, drained
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper, plus more for serving
  • parmesan rind, optional
  • 1 bunch Swiss chard, stems removed, leaves finely chopped or hand ripped
  • 1/2 lemon, juiced, plus wedges for serving (optional)
  • Parmigiano Reggiano, shaved, for serving
  • flaky sea salt, for serving


  • Step 1

    Heat olive oil in a large skillet with deep sides over medium-high heat. Add garlic and cook, stirring often, for about 1 minute. Add red pepper flakes, followed by the Tuttorosso San Marzano Style Hand Crushed Tomatoes with Basil & Sea Salt, and herbs. Stir, then cook 1-2 minutes more.

  • Step 2

    Add stock, then add the drained chickpeas, season with salt and pepper. Add in the parmesan rind, and Swiss chard. Bring to a simmer over medium-high heat, then cover, reduce the temperature slightly, and cook for 10 minutes, stirring occasionally.

  • Step 3

    When the beans are tender and the Swiss chard has wilted, stir in the juice of half a lemon. Remove the parmesan rind. Adjust seasoning to taste.

  • Step 4

    Serve immediately with shaved Parmigiano Reggiano, a pinch of flaky sea salt, cracked black pepper, and more lemon wedges, if desired.