Swiss Chard with Garbanzo Beans and Fresh Tomatoes

This was an excellent, easy-to-make, one-pan dish. My girlfriend and I managed to chop all the ingredients and cook this dish in about 15-20 minutes from start to finish. Based on some of the reviews that said the dish was a little bland, I added 2 tsp of crushed chili pepper and about 1 tsp of cayenne pepper to punch it up a bit. It added just a little spicy which is the way I prefer most of my food. I doubled the portions and ate this as a vegetarian main dish (along with some whole grain bread). Added to the Recipe Box and will make again!

I loved this, but then maybe I'm biased because I grew up on stuff like this with it's classic and simple Italian flavors and ingredients! Swiss Chard has always been my favorite vegetable and is sweeter and more tender than other greens (also great for adding to soups). The stalks need extra cooking time, so I sliced and cooked them separately in boiling, salted water until tender. Not wanting to open a can of garbanzo beans for just a half cup, I used the full can. I left out the green onion, but added extra shallots and fresh minced garlic. Adding the lemon at the end was something I don't generally do, but enjoyed. For those looking for old-fashioned, traditional Italian cooking and need an Italian side dish to complete their meal, this is a great and authentic choice.

This was a good way to use chard -- light yet hearty. I used significantly less olive oil, an entire can of garbanzos, an entire can of diced tomatoes, and added a clove of garlic. I also used leeks instead of onions and shallots, because that's what I had on hand.

This is excellent. So wholesome! I mixed in some goat cheese near the end, and make this side dish a meal! I also used canned tomatoes.

I've been having a hard time finding really good recipes for my garden-grown swiss chard, and finally I've found one! I served it with lamb, but it would go great with many things. Even my husband who has been avoiding any green thing from the garden liked this.

Swiss chard is a favorite here, in quiche, sauteed as a veg, etc. Get a good loaf of bread. I had a multi grain organic. Start the saute with the chopped shallots and 1/2 lb sliced mushrooms. S&P lightly with each addition. I had cannelleni beans on hand, and used a 1 lb can, drained and rinsed. Since it's mid winter, I subbed one 14.5 oz can of diced tomatoes in puree. Sprinkle in some pasta or Italian seasoning and freeze dried basil. Add in the chard and chopped stems. Add a bit of veggie "broth from the box" if needed. Cover and cook a bit. Just let the chard shrink a bit, and not get grey. Then nestle a few eggs into spoon hollows in the veggie stew. Cover, and check every three minutes. Mine took about 9 minutes on very low to give perfectly set, not runny eggs with creamy yolks.

Very tasty! I took the suggestions to add extra garbanzo beans, garlic, and onion, and it turned out great.

This recipe is very good but I like to add a lot of garlic to it :)

I was skeptical of this recipe, but I made it and found it to be very good. In lieu of the garlic clove, I used 1 garlic scape. Instead of the shallot and green onions, I used three spring onions. This dish is really very tasty!

This was great, using what I had on hand. I omitted the shallot and green onions, substituting one whole red onion roughly chopped and 3 minced cloves of garlic. I made sure to stem the chard, chopped the stems, and threw them in with the onion and garlic to saute up nice and tender. I used a whole can of garbanzo beans and 1 whole can of scantily drained garlic roasted tomatoes. Cooked all this to a simmer, and added the chard to wilt. After it was wilted, I used one tablespoon of lemon juice to sprinkle over it, and then tossed it. I put it in the serving dish, added a handful of grated Parmesan cheese, and stirred to combine. It was HEAVENLY. I will add more chard next time though, it looses a lot of volume when it wilts. Even my super picky 2 year old liked this dish.

This was only so so. Definitely needed more chick peas. Even with them, it was bland. If I try to make this again, I might add more spices. It was just boring.

Suprisingly good- but a couple of musts: 1. You must add feta cheese in at the end 2. You must add a garlic clove and 3. You must cook the Swiss chard right through or it will be chewy... No one likes chewy Swiss chard

I made this the other night but added raw, shelled shrimp with the onion and garlic. Then followed recipe as stated (using a can of Italian style tomatoes as suggested). Served the vegetables and shrimp over whole grain thin spaghetti, sprinkled with shredded Mozzarella. Makes a great main dish. Leftovers were good, too!

I liked, but didn't love, this recipe. I found it slightly bland, so I made more sauce with shallot, garlic, lemon juice, balsamic vinegar, and olive oil and added that. That improved the recipe for me. I would make it again.

I had a lot of garden chard so I tried this recipe. It's so tasty! Adding the tomatoes last makes the whole dish taste fresh and "Springy". I used 2 packed cups chopped chard, leaves only (the stalks go into my veg stock). I also substituted 4 lg. cloves garlic for shallot, 1/2 med. onion for the green onions and 2 Roma tomatoes, as that's what I had on hand. This is now a favorite and in my recipe box!

One of the best greens recipe EVER! The whole family loved this. Very refreshing with the lemon. I used yellow onions in place of the shallot and scallion, and used canned, fire roasted tomatoes, as that's what was on hand. Also had rainbow chard, so it was beautiful as well. Oh, and I added Feta to the leftovers and that was a great addition as well. This is a keeper!

This dish was delicious! I added a clove of garlic and served it over pasta as a main dish.

Great side dish that can be eaten hot or cold. I added red bell pepper and a teensy bit of thyme. yum!

This was pretty good! I added a lot more garbanzos and enjoyed it

Good! Next time I'll chop the chard more but that's my bad. ;)

Very good. Any dark green would be delicious in this. I used beet greens.

I love this recipe, thank you so much. I wasn't expecting much but the flavours are great.

I've made this several times, usually adding a little (a small clove) of finely minced garlic. Sometimes I haven't had shallot or green onions on hand, so I have used regular white or yellow (or even red) onion chopped finely. I have also sometimes only had canned tomatoes on hand, and it still turns out great. I usually add a bit more spice than salt and pepper. Red pepper flakes and a bit of basil or oregano are a great addition. This turns out great every time. :)

this was NOT good. It looked like a mess on the plate and it didn't taste nice at all!

It was ok, I'm not sure that we'll make it again.

I know that I'm in the minority here but this was really not very good. It was edible and that's about it. Very bland and just plain boring. Sorry

this was fabulous. just added some garlic and stuck with the recipe as is. great warm or cold and I do believe i will buy some pita bread tommorrow and have some on that!!!thanks for the recipe

Yummy base recipe, though I changed it quite a bit. I started with sautéing a large sweet onion, adding 3 cloves minced garlic and a pinch of red pepper flakes and a pinch of italian seasonings. I then added two bunches of spinach (I didn't have chard), then added 1 whole can of rinsed garbanzos, then 1 sliced tomato. I simmered on low, adding dashes of turmeric, cumin, cayenne, ground ginger, and garham masala. I finished to perfection with 1/2 a lemon and some ground sea salt. Soooooooo delicious and nutritious. I doubled the recipe, and there were no leftovers! A vegetarian delight!

Soo fresh and good!! Definitely a restaurant worthy dish that is addicting

I needed to use a big bunch of (what I thought was) swiss chard. Once cooked, I actually think it was spinach. Regardless, this was really good. I did not have shallots, and added about 5 green onions, a whole can of garbanzo beans and a whole can of diced tomato. I could have easily used more greens because they cook down so much. I really liked this, the ingredients really go together well : )

Yay! This was my favorite thing I've made from this site. I used two shallots and two roma tomatoes, otherwise, followed exactly and it was so tasty. One note, (since the ingredients list doesn't mention which part(s) of the chard to use) if you're using both stalks and leaves, they will need different cooking times. The stalks need to be thinly sliced and cooked for a couple more minutes than the greens.

This was really good. I have never had swiss chard before, but grew some in my garden for health benefits. My only suggestion is to be careful if you add any pepper like I did. The chard is "peppery" and with the addition of pepper it was almost overpowering. And I did not have garbanzo beans, so substituted white northern beans. Excellent with Cornbread!

Best way that I've prepared chard! I used cherry tomatoes and used the whole can of garbanzo beans because I didn't want to save half for something else. Absolutely delicious! The lemon juice made it amazing.

We also added chopped garlic

I had a huge amount of swiss chard that was given to me by my sister from her garden, and didn't know what to do with it 'til I found this recipe. I substituted yellow onion and garlic for the shallots and green onions since that was all I had on hand, and from there I just doubled the recipe and made it in my huge skillet. Very tasty. My husband and I both loved this. Since I still have enough swiss chard left to make another batch of this, I'll definitely be making this again.

Changed: used 1 whole can beans, 3 cups fresh spinach leaves (instead swiss chard), added 2 cloves garlic, used 4 roma tomatoes, and left out lemon. Was delicious.

What a great way to put swiss chard and garbanzo beans together. I came home with these 2 ingredients and love this recipe. I did add more onion and garlic because I love those but I twisted it with cumin, now it has a Moroccan flavour to it and it is DELICIOUS. Thanks for sharing this recipe.

My four-year-old daughter loves this. Added just a little garlic the second time I made it. We had an abundance of chard from the garden this summer, and this was a tasty way to enjoy this super-healthy green.

My first review but I love this recipe so much I had to. This is a great base recipe to substitute and tweak as you will. I have made this 2x in different ways and both times I loved it. The first time I stuck to the basic recipe except I used a garlic scape instead of garlic, added red pepper flakes, used 2 small onions in place of scallions/green onions, and canned tomatoes instead of fresh. The second time I made the same changes as above; in addition added cumin seeds when cooking the onion and used fresh tomatoes this time. I had no garbanzo beans so I used 1 1/2 cups cooked lentils and 1 cup cooked wheat berries that I needed to use up. Delicious!!! It had an exotic taste such as one would find in a Northern Indian or some such restaurant and it was filling enough to be a main dish (with one legume and one whole grain it's great for vegetarians). It still could use some spicing up, I think next time I will add turmeric. I also think beet greens would work nice as a substitute for the chard.

I liked it and I got my 15 year old son to eat it. I didn't have any green onions or shallots, so that may have affected the flavor some, but it was still good. Loved the lemon juice.

Very delicious and so healthy. I recommend steaming the Swiss chard for 6-7 minutes, then following the recipe. I find wilted swiss chard a bit tough, so the steaming really helps.

I made a few adjustments after reading the other reviews. First, I sauteed the stems with the onions since they take a bit longer to cook and are somewhat bitter otherwise. I started salting at this step. Then I used a whole can of garbonzo beans and added a couple of tablespoons of apple cider vinegar to the hot pot, again to combat the inherent bitterness of the greens. I also added chili powder and Thai dragon pepper to the mix. It turned out wonderfully and was only better as it sat in the fridge for a couple of days. I would recommend using a very large bunch of chard if you use the whole can of beans. I used a ton from my garden and still had to supplement it with mustard greens.

I made this recipe with collard greens because my store did not carry swiss chard, also I added about a half of a tsp of smoked paprika, and used a whole can of chickpeas. This recipe is outstanding! I will be making this every week!

loved this! we added a bunch of fresh garlic & used canned tomatoes & it was a great side dish or simple vegetarian main. will be making this one again!

Great fresh & healthy taste. I took the suggestions of sautéing garlic with the onions and added a can of diced tomatoes (drained) because I didn't have enough fresh. I ended up really liking it, but my hubby did not, and son wouldn't try it. The chard cooked down so much I felt like it wasn't noticeable (not to hubby). Not sure I'd add it to my list of regular meals, but if you need a recipe to use Chard it is great!

Great recipe and easy to make! I added garlic and it came out perfect! As a main I would serve it with rice or orzo, it seemed somewhat lacking on its own.

So good! Made me love Swiss chard!

it tastes like i'm eating dirt. in a good way.

Wow, this is really good! The whole family loved it and I will definately prepare it again. Thanks for the recipe.

i spiced it up with white pepper,, and added a medley of red, green and orange peppers, i will def make this again,, it was wholesome,, hearty and an easy way for me to use my chard straight out the garden with stuff i had in the fridge or freezer...

Great recipe! Based on previous recommendations I added a healthy dose of cayenne pepper and crushed red pepper. I like more complex flavours too, so I added some diced garlic when I added the tomato and lemon juice, and topped it off with toasted pine nuts and crumbled cotija cheese at the last minute (I just had that cheese on hand, turned out lovely). Great cold too! Also, make sure you unzip the chard along the leaf/stalk, and coarsely chop the leaves, while finely chopping the stem, since the leaves cook faster.

What a delicious recipe! I made a few changes of my own (added feta, mushrooms) and a few changes recommended by others (doubled shallots, chickpeas and green onions). This really is a terrifically light and refreshing way to use up your swiss chard. This recipe is definitely a keeper.

This was delicious! This was the first time I ever tried Swiss Chard, but it certainly won't be the last!

Very bland.

LOVED IT! Healthy, simple, inexpensive and delicious. I was able to prepare it the suggested way and I modified it so my special needs students could make it in the microwave too. Wonderful!

I loved this. I added some feta cheese and a pinch of red chili.

Surprisingly good! Only thing differently I did was used regular yellow onions, 1 can garbanzo beans, added garlic and mustard greens as well. I also sliced up a bunch of cherry tomatoes instead of one big tomato. I will keep this on hand!

this was my first time cooking with swiss chard and I had no idea what to do. this recipe is so colorful, healthy and delicious, not to mention so simple to make. I did use some white onion as well, and minced garlic. Instead of regular olive oil, I used garlic infused. This added intensely to the flavor.

I didn't have shallots or green onion, so I just used regular onion and cooked it down a little more. It was very good! I liked it cold with crusty bread for lunch the next day even more.

This was an easy side dish to have with steak, and really impressed me. I followed the recipe exactly except for adding some lemon zest as well as the lemon juice.

This was absolutely one of the best vegetable dishes I have ever eaten! I had never tried Swiss chard before, but I picked some up at the store because it looked so beautiful. It was the Northern Brights variety and the stalks were yellow, magenta and orange. This recipe was beautiful to look at and amazing to eat! I added 2 cloves of garlic and the juice of half a lime instead of lemon. I also used an entire can of garbanzos. I will make this again and again! Thank you so much for this healthy recipe!

This is delicious. The lemon juice really gives it fresh flavor.

This is my new favorite chard recipe. It's fast, easy, and healthy. I used a young leek instead of green onions and minced garlic instead of a shallot, but otherwise followed the recipe. It was a lot more flavorful than I had anticipated.

Certainly an easy recipe. I make this with dried chickpeas in the pressure cooker, and use about triple the amount of chickpeas called for. The first time I overcooked it and the chickpeas turned mushy. The second time I reduced the cooking time, but my husband actually preferred the overcooked, "creamy" version! He gives it 5 stars, I give it 4. Definitely a recipe to make again.

Carmelize the shallot if you have time. Super delicious!

Great healthy recipe loaded with iron and fiber. Lemon added a very nice brightness to the flavor of the swiss chard. Worked great served with grilled fish. Thanks for submitting !

This was amazing, I made it with Spinach because I didn't have chard, and it was great.

Make this routinely. It is fast, easy and very tasty as written. I have also put in chicken and have used all sorts of beans. The other tasty thing I add just to change it up is a little jerk seasoning. It is a delicious and filling meal with the chicken. Makes using your loads of chard easy!

This was tasty, but my husband just didn't like it all that much.

This was delicious! I used it as a side dish and served it with tilapia over a spinach and onion mix. The only change I made was to add crushed red pepper to give it a little kick... wonderful!

Made this dish for 2007's thanksgiving and it was a huge success in my house. the beans added a very good flavor.

Wow, this was so quick and easy! It is so tasty. I omitted the beans, simply because I didn't have any on hand, but I will put them in the next time. I sprinkled a little Parmesan Cheese on top, so yummy! I can't wait to make this with Christmas dinner, or for New Years Eve. I think "greens" are supposed to be Good Luck for the New Year!

This was amazing! I went to my local farmer's market and got some fresh chard, sweet tomatoes, candy onions and the sharpness of the chard with the sweetness of the tomatoes/onions was superb! The beans add a great texture. I made this for guests (which I do not like to try out "new" things on guests) but they loved it as well. I also added a little minced garlic as recommended.

The only two things I added to this delicious side was lots of garlic and some red pepper flakes. Very tasty and thanks Syd!

This was yummy! I went ahead and used the whole lemon, (what was I gonna do with the other half?) and also added some fresh dill. Also I added about a quater cup of white wine to wilt the chard in. Easy!

Great quick nutritious yummy meal

Delicious! My husband said he would have been happy just eating this side dish as the main course!

This recipe was so yummy! I didn't have green onions or shallots on hand, so I minced some fresh garlic (maybe about 4-5 cloves), heated it in the oil and then followed the directions as is. The fresh tomatoes add such a nice flavor and the garbanzo beans give it a hardy taste. Definitely making this again. Thanks!

I had never prepared swiss chard before but am trying to eat more fresh fruits and vegetables and less meat/prepared foods. This is delicious, easy to fix, great flavor. Loved it!!!!

I had to add my own special twists to this recipe. I used 1 T bacon grease and 1 T olive oil. I had no shallots so I used 1/2 C of chopped sweet onion, 2 cloves of garlic, minced and 3" of a garlic scape, (the top flower bud of a garlic plant, courtesy of my CSA's, community supported agriculture shares). It should be 2 bunches of Swiss Chard, I didn't have 2 so I added 1 bunch of spinach at the very end. I used a large tomato, a full can of garbanzo beans, and a whole small lemon. I finished with sea salt to taste. Next time I might add a little goat cheese to the top to finish. Delicious !

I love this recipe! It has become a staple dinner and I've found variations of it that work well too. I've used spinach instead of the chard (when the chard was unavailable). I've also used lentils and a grain mix from Trader Joes. You really can't go wrong this recipe.

My husband really liked this one and my 3 year old ate it all up. Now I know what to do when my Dad gives me a bag of chard from his garden. Thank you for sharing!

Awesome dish! I've never cooked with Swiss chard and I definitely will again! I used the whole can of garbanzo beans, yellow onion instead of shallot, and added cayenne pepper like the person suggested below. My food pics are on Instagram ahcoutry!

SENSATIONAL!!! My family is full of meat lovers but I wanted to try something different. This was perfect! I added a little garlic (abt. a tsp) with diced yellow onion substituted for the shallot, and the green onions. I also doubled the recipe. We will definitely put this into our regular rotation.

YUM! It's easy to use canned tomatoes or substitute in black beans. Also, a tip for leftovers: bake them with roasted eggplant and a healthy dose of mozzarella cheese in an 8x8 glass dish. Chard is amazing.

i LOVE this recipe - i don't change a thing. i serve this with a pieve of pan seared fish like cod or whitefish......YUMMMMM

Excellent! Substituting Kale works wonderfully too (add a tsp of sugar to sweeten). I used the whole can of beans as well and added some Cayenne to give it a little kick. Husband says its a keeper.

Wow! Such a simple dish with simple ingredients, I did not expect it to be so delicious! With lots of lovely chard doing well in out garden, we will definitely be enjoying this recipe again!

Wonderful and easy. made as is and tasted great. Would definately make again.

Really tasty and filling! I did onions and garlic instead of the shallots and green onions because that is what I had in the house, added kale with the chard, added toasted cumin and parsley for added flavor. Served it with a fried egg on top and some crusty bread.

Great recipe. I used kale instead of chard and served it over red quinoa. The lemon juice really makes this dish sing.

I was super skeptical while cooking this, but was pleasantly surprised when I tasted it! Yum! I added garlic and used Vidalia onion instead of shallot because that's what I had. Also added feta at the end. It was my first time cooking/eating chard and I will definitely make again!

I really enjoyed this recipe. Used dried garbanzos that I soaked overnight, and cooked earlier in the day - I prefer the taste to canned. Didn't have any shallot or green onions so I used white onion and garlic instead. Great flavours all around and, once the beans were soaked and cooked, really fast to prepare. Oh, and soak the chard really well, if using fresh, to ensure all the "grit" is gone.

first time ever ate chard, my husband and i loved it- the kids ate it. didn't have shallots had to substitute minced galic and yellow onion.

Awesomeness - I served over rice and do like to add more chic peas as some others suggested also I go pretty heavy on the lemon and salt for lots of flavor.

I usually like this kind of dish, but I found it very bland, even after adding garlic and some spice.

5 star for simplicity and taste. I must admit i was skeptical on this one: really? 5 stars for swiss chard? but, yeah, 5 stars for swiss chard! i had to substitute since it was a last minute, make-do-with-what-is-in-my-cupboard recipe. For the shallots and green onion, i used red onion, i never saute with olive oil (not healthy!) so i used 1T coconut oil and i added cayenne for a little spice (recommended from another reviewer) and loved it! I admit i feel funny giving it 5 stars after all this substituting, but i can only imagine what it would be like if stayed true to the recipe...yummy!

My boys love this meal. I used collards tonight; whatever greens I have work. In place of the shallot, I used a yellow onion. Oh, and you can TOTALLY put in a few more tomatoes ;) Fab idea, Syd!

I am eating this as we speak, its simple, yet delicious way to eat chard! Looking forward to trying it with goat cheese