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Recipe Card
ingredients
- 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
Method
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.