Chickpea Chard Stew with Lemon and Thyme

This flavorful chickpea stew is light and warming – perfect for kapha or any dosha during the winter season. Healthy, easy to prepare and budget friendly you and your family will love this ayurveda recipe!

Gluten-free, Vegan


(Serves 6)
2 tablespoons olive oil
2 onions, peeled, chopped
2 cloves garlic
½ teaspoon Himalayan salt
¼ teaspoon crushed black pepper
2 teaspoons ground cumin
2 teaspoons za’atar
1 teaspoon paprika
28 ounces San Marzano tomatoes, peeled, crushed
2 cups water
6 cups cooked chickpeas*
3 sprigs of thyme
1 bunch Swiss chard, julienned
½ cup lemon juice
½ cup cilantro

In a medium pan over medium-low heat, warm the olive oil. Add the onions, garlic, salt and pepper; sauté until onions begin to brown around the edges (about 10 minutes). Add the cumin, za’atar and paprika. Add the tomatoes, water, chickpeas and thyme. Bring to a boil, then reduce heat to low and simmer for 15 minutes.

Add the chard, lemon juice and cilantro. Remove from heat. Cover and let the chard wilt (about 10 minutes).

*1 cup (½ pound) dried chickpeas = 3 cups cooked or two (15 oz. containers)
If using dried chickpeas, soak overnight with enough water to cover by 1-inch. Drain, then transfer to a medium pan and add a bay leaf (for flavor and to improve digestibility). Cover with water by 1½ inches. Bring water to a boil over high heat, then reduce heat to simmer. Cover and cook for 1 hour, or until chickpeas are soft. They will retain their shape.

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