Chard and chickpea stew

Warm and full flavoured, this colourful stew makes a delicious light meal with a salad and crusty French bread or garlic toast.

  • 25 min
Chard and chickpea stew


  • 3 tbsp olive oil
  • 1 small onion (60 g)
  • 400 g canned chickpeas
  • 100 g chard
  • 400 g canned chopped tomatoes
  • 1 tsp sugar
  • ground black pepper
  • ½ chilli pepper
  • 1 tbsp Vegeta All-Purpose Seasoning


  1. Fry the onions in olive oil, then add the finely chopped garlic and chopped tomatoes. Add a tablespoon of Vegeta, sugar and chopped chilli pepper and simmer for 5-10 minutes, constantly adding water. Add the drained chickpeas and pour in about 700 ml of water.
  2. Once boiling, add the chopped chard and cook for another 5-10 minutes.
  3. Add salt and pepper to taste and serve warm with toasted bread.

Chef's tip: You can use the same recipe to prepare bean stew, simply replacing the chickpeas with the beans of your choice.