Spiced Vegetable and Chickpeas Stew Recipe

Prep time10 min

Cook time30 min

Total time40 min

Serves4 servings

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Want to make people happy? Serve bowls of this down-home vegetarian stew with Swiss chard and chickpeas over grains or couscous for a healthy meal that sticks to the ribs.

by Christina Cherrier

Updated Dec 29, 2025

Table of contents

Ingredients list for the Swiss Chard Stew with Chickpeas
Directions

Try this vegetarian butternut lentil stew for a similar vibe!

Photo credit: © Eatwell101.com

Ingredients list for the Swiss Chard Stew with Chickpeas

1/2 pound (220g) canned chickpeas, drained
1 large onion
2 large garlic cloves, minced
1 teaspoon coriander seeds
1 teaspoon fennel seeds
2 teaspoons cumin
2 tablespoons extra-virgin olive oil
2 cups (500ml) vegetable stock
Salt to taste
1 teaspoon paprika
2 tablespoons tomato paste
1 pound (about 1 generous bunch) swiss chards
1 large bunch cilantro, chopped (about 1 cup), plus additional for garnish
1 lemon (optional)
Cooked grains or couscous, for serving (optional)

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Directions

1. In a small skillet or saucepan over medium-high heat, toast coriander and fennel seeds together just until they begin to release their aroma, 2 to 3 minutes. Transfer immediately to a spice mill and allow to cool for a few minutes, then grind.

2. Heat olive oil over medium heat in a large heavy skillet and add chopped onion. Cook, stirring, until tender, about 5 minutes. Add minced garlic and a generous pinch of salt and cook, stirring often, another 5 minutes, until onion and garlic has softened slightly. Stir into chickpeas. Add ground spices, paprika, cumin, additional salt, tomato paste and return to a simmer. After 2-3 minutes, add the vegetable stock. Cover and simmer 30 minutes. Taste and adjust seasoning.

3. Meanwhile, stem and wash swiss chards, keeping a bit of whites. Cut leaves in half down the middle. Stack and roll up several leaves, and cut crosswise into 1/2-inch (1cm) strips. You should obtain about 5 cups of chopped chards.

4. Add swiss chards to chickpeas and vegetables and bring back to a simmer, covered for 15-30 minutes, until greens and chickpeas are tender. Stir in cilantro and simmer another 5 minutes. Adjust seasonings if necessary.

5. Ladle into soup bowls. Cut the lemon into quarters. Garnish with chopped cilantro and a drizzle of lemon juice. Serve over rice, bulgur, or couscous.