Chickpeas with Swiss Chard Recipe

chickpea and swiss chard

A super quick dish to prepare and perfect comfort food.  Serve with a spoonful of Greek yoghurt, chopped coriander leaves, a drizzle of olive oil and rice.

Serves 2

Prep: 10 mins / Cooking: 30 mins


60ml olive oil, plus extra to serve
1 onion, peeled and finely chopped
2 carrots, peeled and chopped into 2cm pieces
Salt & Ground Black Pepper
1 tsp caraway seeds
1.5 tsp ground cumin
200g swiss chard, cut into 1cm thick strips
1 tin of chickpeas (400g), drained and rinsed
1 lemon cut in half – one half juiced to get 1 tbsp, the other cut into 2 wedges to serve
80g Greek yoghurt or non-dairy yoghurt
5g coriander leaves, roughly chopped

Optional:  Serve with rice


  1. Heat the oven to 200C/390F/gas 6.
  2. In a bowl, toss the carrots with two tablespoons of oil, a quarter teaspoon of salt and a good grind of black pepper.
  3. Spread out on an oven tray lined with baking paper, then roast for 20 mins.  They should still be a little crunchy.
  4. Heat the remaining two tablespoons of oil in a large frying pan on a medium heat, then fry the onion, caraway and cumin for 10 minutes.  Stirring occasionally until golden brown.  Add the swiss chard, cooked carrots, chickpeas, 75ml water, half a teaspoon of salt and a good grind of black pepper.  Mix through and cook for 5 minutes until the swiss chard is soft and just about all of the liquid has evaporated.
  5. Off the heat, stir in the lemon juice, then serve with a generous spoonful of yoghurt, a sprinkling of coriander, a drizzle of oil and a wedge of lemon.  For extra comfort during winter you can serve with rice.