Spanish Chickpeas and Chard | One of Spain’s most ICONIC Recipes

These Spanish chickpeas and chard, known as garbanzos con acelgas, are one of Spain’s most iconic recipes. We’re talking layers of flavors, basic pantry staples, and all done in just 40 minutes. Serve it as a side or even as a main course, as it certainly has enough protein.

To make this recipe, I used jarred Spanish chickpeas. Which are the same thing as the canned ones. You can also use dried chickpeas if you prefer. Just soak them in plenty of water overnight, and then simmer them the following day for 1 to 2 hours or until just tender.

For the chard, I used fresh bagged Swiss chard. I love this stuff because it’s already pre-cleaned and affordable. You can also use regular fresh chard. Just make sure to thoroughly clean it beforehand. You can also sub it for spinach if you like.

TIPS & TRICKS to Make this Recipe: To make the thickener, I used a hand blender. You can also use a food processor or a stand-up blender. This dish will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
SPANISH PAPRIKA (10% OFF Your Order with Coupon ONAFORK)
SPANISH JARRED CHICKPEAS (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make Spanish Chickpeas and Chard

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Spanish Chickpeas and Chard | Garbanzos con Acelgas

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4

Calories 362 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 2 slices baguette 1 inch / 2.50 cm thick each
• 1 medium yellow onion (finely chopped)
• 6 cloves garlic (roughly chopped)
• 2 tomatoes (roughly chopped)
• 1 tbsp white wine vinegar 15 ml
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 tsp ground cumin 1.50 grams
• 1 jar cooked chickpeas (same as canned) 25 oz / 700 grams
• 2 1/4 cups water 540 ml
• 1 bay leaf
• 10 oz fresh bagged Swiss chard (pre-cleaned) 300 grams
• sea salt & black pepper

Instructions

1. Heat a fry pan with a medium heat and add in the olive oil

2. After a couple of minutes, add in the slices of baguette, fry for 2 minutes per side, and then remove from the pan

3. Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onions are translucent, add in the vinegar, paprika, and cumin, quickly mix together, then add in the chopped tomatoes, and season with salt & pepper, mix continuously, after 3 to 4 minutes and the tomatoes are lightly sautéed, turn off the heat

4. Drain the jar of chickpeas into a colander and rinse the chickpeas under water, roughly chop the Swiss chard (if using regular Swiss chard, thoroughly clean beforehand)

5. Once the ingredients in the fry pan have slightly cooled, transfer them into a tall plastic cylinder, along with the slices of fried baguette and a 1/4 cup (60 ml) of water, using a hand blender, blend together until you get a puree

6. Add the rinsed chickpeas into a stockpot, along with 2 cups (480 ml) water, season with salt, and add in the bay leaf, heat with a high heat

7. Once it comes to a boil, add in the puree and chopped Swiss chard, mix together until well mixed, then place a lid on the stockpot and lower to a low heat, simmer for 10 minutes or until the chard is wilted, then remove from the heat

8. Transfer into shallow bowls, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Chickpeas I used to make this Recipe (10% OFF Your Order from La Tienda with Coupon ONAFORK)

Nutrition Facts

Spanish Chickpeas and Chard | Garbanzos con Acelgas

Amount Per Serving

Calories 362 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 2g13%

Polyunsaturated Fat 3g

Monounsaturated Fat 11g

Sodium 512mg22%

Potassium 765mg22%

Carbohydrates 41g14%

Fiber 11g46%

Sugar 4g4%

Protein 13g26%

Vitamin A 5125IU103%

Vitamin C 33mg40%

Calcium 143mg14%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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