Swiss chard with garbanzo beans (Bietole e ceci) from Super Tuscan: Heritage Recipes from Our Italian-American Kitchen (page 210) by Gabriele Corcos and Debi Mazar

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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

  • Ezair92 on April 25, 2022

    Made this for a dinner party and everyone loved it. I will definitely make this one again. Also good the next day

  • julesamomof2 on October 25, 2018

    This was a nice step up from simply steamed or sautéed Swiss chard. I used Applewood smoked bacon because that is what I had on hand and it worked great.

  • Zosia on September 22, 2018

    Loved the play of salty pancetta with sweet shallots that helped set this dish of Swiss chard apart from others I've made. The chick peas added texture and made it a more substantial side dish (I enjoyed leftovers as a light main) but it would still be good without them.

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