The earthy and filling combination of beans and greens is ideal. This dish of Swiss chard, garbanzo beans, onion, and fresh tomatoes is a wonderful vegetarian main dish or a delectable side dish for fish or meat. It is enhanced with lemon juice.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 shallot, chopped
- 2 green onions, chopped
- ½ cup garbanzo beans, drained
- salt and pepper to taste
- 1 bunch red Swiss chard, rinsed and chopped
- 1 tomato, sliced
- ½ lemon, juiced
Instructions
- Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.
Reviews
This is a great base recipe but I did tweak it to my personal tastes as well as what I had on hand. I sauteed about 1/2 cup chopped yellow onion in a couple of tablespoons of olive oil then added a couple of minced cloves of garlic and about 1 1/2 T of curry powder, 1/4 tsp cayenne pepper and 1 tsp of Himalayan salt. Added one full can of petite diced tomatoes with juice, one full can of drained garbanzo beans and a bunch of chopped swiss chard. Covered and let simmer until the swiss chard was wilted. Added some lemon juice and fresh ground pepper to taste. This was DELICIOUS and I look forward to the leftovers for lunch tomorrow!
This is my type of dish! Love dit.
We substituted fresh cooked blackeyed peas, added a little bacon drippings, and garlic. Yum!
Very tasteful and light dish. I enjoyed it. Good recipe.
This recipe was okay. Added some red pepper flakes which improved it. I would recommend making some rice or quinoa to go with this, and perhaps do not add the tomatoes because when they are both raw and warm it is a bit strange. However, this was a way for us to use up a lot of greens. Make sure you like cooked greens if you plan on making this.
Added feta and pine nuts. Didn’t add the green onion. Served with pasta. Was great.
A great way to use Swiss Chard and get some protein at the same time. Makes quite a lot—I live alone and ate it for several days!
Really good and would make it again according to the recipe. I used one scallion and 1 tsp minced garlic because I didn’t have shallots. I used a whole can drained diced tomatoes but would only use fresh tomatoes per recipe next time. I chopped the stems and cooked them until soft in the leftover canned tomato juice but wouldn’t bother next time. I used a whole drained can of garbanzo beans to make a main entree. I added 1 tsp cayenne pepper and the dish was way too spicy for us so next time I’ll leave it out.
Very tasty and will make again. Hearty vegetarian meal.
I thought this was a little bland so I topped it with some white wine vinegar after serving and then I LOVED it! I look forward to making it again.
This “Swiss Chard with Garbanzo Beans and Fresh Tomatoes” was a good way to change-up our greens. Thank you Syd for sharing your recipe. I think it will become a staple at our home.
Yum! I cooked it with half a yellow onion diced instead of the green onions. I used a can of Rotel Fire roasted diced tomato and green chilis instead of the fresh tomatoes. I added two garlic cloves diced and about 1/8 teaspoon of Italian seasoning. I know that is quite a few changes, but once again I really enjoyed this dish!
I made this 5 times and it is my favorite Swiss chard recipe
I wasn’t a big fan of chard before, but this was a very tasty recipe. I’ll definitely do it again.
Before today I had never had Swiss chard or cooked it. This recipe was easy to follow and the dish was really good. I’ll be making it again.
This is the first year I grew Swiss Chard in our garden. In fact, I’ve never even tasted it before. I tried this recipe as part of last night’s dinner and I am hooked on it! It was amazing! I will make this recipe again as I still have more to harvest and I will add this to next season’s garden plan. Sorry I didn’t take a photo. When I thought about it, we had finished it all.
I added some mushrooms while cooking the onions. I like how the tomatoes (grape) were still form. It added a nice sweet fresh light flavor to it. I sprinkled some feta cheese before serving. Love it!
I followed all the advice given by other chefs–added garlic, cooked stems longer, etc., and my vegan daughter loved it. She just returned yesterday from a school trip to Spain, where she got a little bougie on me, so I took her compliment as a strong endorsement of this recipe. Thanks.
used twice the chard, added garlic, and used a can of fire roasted tomatoes. served with a generous covering of grated Parmesan. Great veggie entree
I made this recipe recently and was pleasantly surprise of how tasty yet simple it was. This was my first time making swiss chard and it won’t be my last. My family loved it as well. It was very flavorful. I altered the recipe slightly, I did not have green onion therefore I used white onions and two gloves of garlic. Otherwise I stayed close to the instruction. I will definitely be adding this to my rotations of healthy meatless side dishes.
So good. For my husbands B-Day. Made as a side dish to a tri-tip. This was really good. We eat greens a lot, and like chard because it cooks quicker than other greens like mustard. This was a great combination.