Olive oil-braised chickpeas and Swiss chard with cumin from Dinner: Changing the Game (page 250) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • seherhussain on October 20, 2025

    This was much better than I thought it would be! Such a cozy dish for winter. We also added feta on top and would make it again.

  • MariaSwe on January 06, 2022

    I thought this was very good, much better than it sounded like. However, I omitted the bread and had leftover focaccia on the side. Unfortunately, i blended a bit too much so it didn't look as appetising as the picture, but the taste was still great.

  • TrishaCP on July 22, 2020

    This is a great combination of ingredients, and it made a lovely dinner. The garlic bread was so good with the stew, and I loved the lemon and smoked paprika at the end.

  • crandall57 on May 27, 2020

    Made this as a side dish and omitted the bread. Cut the recipe in half and was enough for four as a side. Enjoyed leftovers for breakfast, heated up leftovers with an egg white and topped with Manchego cheese.

  • seherhussain on May 04, 2019

    Super easy weeknight recipe; the chickpeas definitely need a good amount of salt and the lemon at the end lifts the whole dish. Very tasty with chard and would make again.

  • aromo on January 18, 2019

    This was amazing, from deceptively simply ingredients. I used spinach, a sub she suggested and it has lingered in my memory for months. I did not blend at the end, I think.

  • westminstr on April 19, 2018

    I used home-cooked chickpeas and their broth, subbed kale for swiss chard, cut the olive oil to about 1/3 cup (which seemed like plenty). Was nervous about using the full amount of cumin but it turned out to be perfect. Also I was out of lemon so subbed some juice & goop from a jar of preserved lemons. Did not blend. The kids ate it w feta but I preferred it plain. I really enjoyed this dish! I don't have too many vegan dishes in my repertoire so this was a great find.

  • amandacooks on April 05, 2017

    This is one of the better incarnations of chickpeas and Swiss chard that I've made. I think the extra olive oil really made a difference (most recipes only call for a tablespoon or two). I don't have an immersion blender, so I followed the instruction to put about half into my high-powered blender...where I proceeded to blend it for what was probably too long. It looked like a green smoothie and made the finished dish look less appealing than the photo. Next time I would leave it a little chunkier and blend less of it. I will definitely make this one again if I decide to buy the book (using a library copy right now).

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.