Autumn has arrived, the undisputed season for soups and stews. Simple and humble dishes, but full of flavor and taste. You can enjoy them even warm and at room temperature when, like me, you don’t want to give up a delicious soup even when temperatures exceed 86°F. One of my favorites is chickpea and Swiss chard soup, and this is what I propose to you today. It’s a rich and nutritious soup with an intense taste, given by the combination of chickpeas with Swiss chard. A delicious and creamy dish that, accompanied with some slices of toasted bread, becomes a complete meal, enhancing the flavor with a sprinkle of pepper and a drizzle of extra virgin olive oil.
To prepare the chickpea and Swiss chard soup, I used ready-made chickpeas and they should be used with their preservation water. You can substitute them with dried ones by soaking them overnight. Once cooked, keep the cooking water aside, which will be used to blend some of the chickpeas and to give creaminess to the chickpea and Swiss chard soup.
But let’s see how to prepare the chickpea and Swiss chard soup….
If you like my recipes, you can also try these 👇🏻
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Seasons
Ingredients
- 14 oz Swiss chard (or chard)
- 360 g Valfrutta Italian Chickpeas, 12.7 oz
- 1/2 yellow onion
- 1 clove garlic
- 2 filets anchovies in oil
- 150 ml tomato pulp
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- 6 slices bread (toasted)
Tools
- 1 High-sided saucepan
- 1 Immersion blender
Steps
First, chop the onion and garlic. In a saucepan or pot, heat a good amount of extra virgin olive oil and sauté the onion, garlic, and two anchovy fillets over low heat.
Once the onion is golden and the anchovies are completely dissolved, add the tomato sauce and cook for 5 minutes.
Meanwhile, clean and wash the Swiss chard and cut it into strips, or into pieces if you prefer.
Add the cut Swiss chard to the sauce, stir, cover with a lid and let them cook until softened.
Transfer half of the chickpeas with their liquid into a jug and blend.
Pour them into the pot along with the whole chickpeas you set aside and cook for about 20 minutes, checking the Swiss chard’s doneness by piercing it with a fork.
Adjust salt and pepper to taste.
The chickpea and Swiss chard soup is ready! Serve it hot, accompanied by toasted bread slices, a sprinkle of pepper, and a drizzle of raw olive oil.
Did you like this recipe? You can rate it by giving lots of stars 🌟🌟🌟🌟🌟 after the advice section!
Follow me on Facebook too! Here’s my page 👉🏻 Amiche Friggy e Non Solo
and join my Facebook group ➡️I’ll grab you a recipe
Follow the Amiche Friggy e Non Solo channel on WhatsApp to always stay updated by clicking the red link 👉🏻 Amiche Friggy e Non Solo WhatsApp Channel
You can also find me on Instagram – YouTube – TikTok
If you want to discover all the other recipes on my Blog click to return to the Home
