- Main
- Beans & lentils
- Italian
- Stovetop
- Oven
- Budget-friendly
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the braise
- 1/4 cup
extra-virgin olive oil
- 1
yellow onion, finely chopped
- 1
carrot, finely chopped
- 1
celery stalk, finely chopped
- 3 cloves
garlic, thinly sliced
- 1/2 tsp
red pepper flakes
- 2 tbsp
tomato paste
- 1 can
whole peeled tomatoes (28 oz), crushed by hand
- 2 cans
chickpeas (15 oz each), drained and rinsed
- 1 1/2 cups
water or vegetable broth
- 1 sprig
rosemary (optional)
- 2 lb
Swiss chard, stems chopped, leaves roughly torn
salt, to taste
black pepper, to taste
For the garlic toast
- 4 slices
country bread (thick-cut)
- 1 clove
garlic, peeled, halved
- 2 tbsp
extra-virgin olive oil, for drizzling
- Vegan
Not checked: water or vegetable broth, country bread (thick-cut).
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Wash the chard well. Cut the thick stems away from the leaves, chop the stems into 1/2-inch pieces and tear the leaves into large pieces. Keep stems and leaves separate.
10 min
- 2 lb Swiss chard
- Step 2
Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion, carrot, celery and chopped chard stems with a good pinch of salt. Cook, stirring now and then, until soft and sweet but not browned, 10 minutes.
10 min
- 1/4 cup extra-virgin olive oil
- 1 yellow onion
- 1 carrot
- 1 celery stalk
- 2 lb Swiss chard
- salt
- Step 3
Add the sliced garlic and red pepper flakes and cook until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring, until it darkens slightly, 1 minute more.
2 min
- 3 cloves garlic
- 1/2 tsp red pepper flakes
- 2 tbsp tomato paste
- Step 4
Add the crushed tomatoes with their juice, the chickpeas, the water or broth and the rosemary sprig. Season with 1 tsp salt and several grinds of pepper. Bring to a simmer.
5 min
- 1 can whole peeled tomatoes (28 oz)
- 2 cans chickpeas (15 oz each)
- 1 1/2 cups water or vegetable broth
- 1 sprig rosemary
- salt
- black pepper
- Step 5
Lower the heat and simmer uncovered, stirring occasionally, until the sauce is thick and the chickpeas are very tender, 20 minutes. For a creamier braise, mash about a cup of the chickpeas against the side of the pot with a spoon.
20 min, hands-off
- Step 6
Meanwhile, toast the bread. Heat the oven to 400°F and bake the slices directly on the rack until crisp and golden, 8 to 10 minutes. Rub one side of each hot slice with the cut garlic clove and drizzle with olive oil.
10 min · 400°F
- 4 slices country bread (thick-cut)
- 1 clove garlic
- 2 tbsp extra-virgin olive oil
- Step 7
Add the chard leaves to the pot in big handfuls, stirring each batch down until it wilts before adding the next. Cover and cook until the leaves are silky and tender, 8 to 10 minutes. Fish out the rosemary sprig, then taste and add salt and pepper.
10 min
- 2 lb Swiss chard
- salt
- black pepper
- Step 8
Set a slice of garlic toast in each shallow bowl, spoon the chickpeas and chard over the top and finish with a drizzle of olive oil.
2 min
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026