Pic of Chickpeas with carrots and Swiss chard

Chickpeas with carrots and Swiss chard

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Chickpeas with carrots and Swiss chard

Pudding & Cake Serves 5 2h 5 min
A easy, quick and healthy weeknight dinner. If you use tinned rather than dried chickpeas this can be on the table in half and hour. Although this is a standalone vegetarian meal, it's also good with fish or lamb, or as part of a mezze.


  • 150g dried chickpeas, soaked in cold water overnight and then drained
  • 1 head of garlic, sliced horizontally in half
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, chopped
  • 400g carrots, cut into 1cm dice
  • 3 tomatoes, skinned, deseeded and chopped (or use tinned tomatoes)
  • 2 tsp tomato purée
  • 400g Swiss chard
  • 1 tbsp finely chopped mint
  • salt and pepper


Prep time: 5 min
Cooking time: 2h
  • Step 1

    Place the drained chickpeas in a saucepan and cover with fresh water. Add the halved garlic head, bring to the boil, then reduce the heat and simmer, uncovered, for about 1 hour and 25 minutes until tender. Top up with more water if necessary. When the chickpeas are done, drain, season well and dress with 1 tablespoon of the olive oil. Set aside.
  • Step 2

    Heat the remaining oil in a shallow pan, add the onion and cook gently for about 15 minutes, until very soft. Add the chopped garlic and the carrots and cook slowly for 10 minutes.
  • Step 3

    Stir in the tomatoes and tomato purée, turn up the heat and cook for 5 minutes or until the tomato mixture has reduced enough to coat the carrots.
  • Step 4

    Strip the leaves off the stalks of chard, discarding the stalks. Add the chard leaves and chickpeas to the pan and cook until the chard has wilted.
  • Step 5

    Stir in the chopped mint, toss together and dress with a little good olive oil. Adjust the seasoning and serve with warm crusty bread.

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