Riverford Wicked Leeks
Chard and chickpeas recipe image

Print Chard and chickpeas

A simple and speedy dish unless you choose to soak and cook your own chickpeas.


  • 1 small onion, finely chopped
  • 1 carrot, finely chopped
  • 1 bag chard, stems separated & finely chopped, leaves roughly chopped
  • 6 sage leaves, chopped (optional)
  • 1 bay leaf
  • 4 garlic cloves, finely chopped
  • 400g tin chickpeas
  • Pinch dried flaked chilli
  • 200ml veg or chicken stock
  • ½ lemon, juiced
  • Olive oil, to serve
  • Handful fresh parsley, chopped
  • Salt & pepper


  1. Sweat the onion, carrot, chard stalks, sage, bay leaf and chopped garlic in olive oil for about 15 minutes until the vegetables are soft but not coloured. Season well.
  2. Add the chard leaves, chickpeas, chilli and stock. Cook gently for about 10 minutes.
  3. Season to taste, add a squeeze of lemon juice and a little more chilli if desired.
  4. Trickle over some olive oil, and scatter with the parsley.

Cooks notes

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