Braised Chickpeas with Leafy Greens

Name: Braised Chickpeas with Leafy Greens
Prep time: 9 min
Cook time: 15 min
Total time: 24 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 2 garlic cloves; 1/4 teaspoon red pepper flakes; 1 (28 ounce) can San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt; 2 tablespoons rosemary; 2 cups chicken stock; 2 cans chickpeas; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; parmesan rind; 1 bunch Swiss chard; 1/2 lemon; Parmigiano-Reggiano cheese; flaky sea salt

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Serves:

6 people

Prep Time:

9 minutes

Cook Time:

15 minutes

These Braised Chickpeas with Leafy Greens are quick to prep and totally comforting. The braising liquid is made with tomatoes, chicken stock, and lots of sautéed garlic. Simmer canned chickpeas and chopped Swiss chard or kale until tender, about 10 minutes, then serve with plenty of shaved parmesan cheese and freshly cracked pepper. @wellseasonedstudio @thefeedfeed

Ingredients

Copy Ingredients

2 tablespoons olive oil
2 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes, crushed
1 (28 ounce) can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
2 tablespoons rosemary, or thyme
2 cups chicken stock, or vegetable stock
2 cans chickpeas, drained
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper, plus more for serving
parmesan rind, optional
1 bunch Swiss chard, stems removed, leaves finely chopped or hand ripped
1/2 lemon, juiced, plus wedges for serving (optional)
Parmigiano-Reggiano cheese, shaved for serving
flaky sea salt, for serving

Instructions

Heat olive oil in a large skillet with deep sides over medium-high heat. Add garlic and cook, stirring often, for about 1 minute. Add red pepper flakes, followed by the Tuttorosso San Marzano Style Hand Crushed Tomatoes with Basil & Sea Salt, and herbs. Stir, then cook 1-2 minutes more.
Add stock, then add the drained chickpeas, season with salt and pepper. Add in the parmesan rind and Swiss chard. Bring to a simmer over medium-high heat, then cover, reduce the temperature slightly, and cook for 10 minutes, stirring occasionally.
When the beans are tender and the Swiss chard has wilted, stir in the juice of half a lemon. Remove the parmesan rind. Adjust seasoning to taste.
Serve immediately with shaved Parmigiano-Reggiano, a pinch of flaky sea salt, cracked black pepper, and more lemon wedges, if desired.

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Braised Chickpeas with Leafy Greens

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