Go Back

Chickpeas & Chard in a tomato sofrito

An easy 10-minute lunch or dinner, a mix between warm comfort food and nutritious.

Course Main Course, Side Dish
Cuisine Mediterranean, vegan, vegetarian
Tags chard, chickpeas, tomatoe, vegan, vegetarian
Prep time 2 minutes
Cook time 8 minutes
Servings 3 servings
Author Silvia Cooks


  • olive oil
  • 1 large jar cooked chickpeas
  • several chard leaves
  • 2 tbsp tamari sauce
  • 1 tbsp capers
  • 4 tbsp tomato sofrito or basic sauce or 2 tbsp tomato paste
  • 1/4 lemon juice
  • salt, black pepper


  1. Set a pan to medium heat, add a generous drizzle of olive oil.

  2. Rinse and strain the chickpeas, sauté for 3-4 mins.

  3. Meanwhile, rinse and pat dry the chard, and chop into thin strips.

  4. Add the tamari sauce, tomato sofrito and capers to the pan. Mix and cook for 1 min.

  5. Add the chopped chard. Turn off the heat and stir, let it rest for 2 mins or until the chard leaves have softened but are still a bright beautiful green. Add the lemon juice. Taste and adjust with salt and pepper.

  6. I recommend serving this with rice, toasted breat, cooked buckwheat, millet or quinoa. Or whichever grain you like the most! Enjoy.