Swiss Chard and Chickpea Soup
February 24, 2015
This easy Swiss chard and chickpea soup is hearty and filling, has incredible flavor, and freezes really well. This is pure vegan comfort food.

Swiss Chard and Chickpea Soup
This easy Swiss chard and chickpea soup is hearty and filling, and has incredible flavor. It freezes really well, too. This is pure vegan comfort food.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cups diced yellow onion
- 2 teaspoons minced garlic (2 cloves)
- 3 cups (720g) canned diced tomatoes and their juices
- 2 cups (480g) cooked chickpeas, drained and rinsed
- 1 bunch chard, stems removed and leaves cut into ribbons
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup finely chopped fresh basil leaves
- 1 teaspoon Celtic sea salt, plus more to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 4 cups (960ml) vegetable broth
- 1 teaspoon fresh lemon juice, plus more to taste
Instructions
-
In a large pot over medium heat, warm the oil and saute the onion and garlic fror about 5 minutes until the onion is soft and translucent.
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Add the canned tomatoes, chickpeas, chard, parsley, basil, salt, oregano, onion powder, and broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer for about 15 minutes to allow the flavors to mesh.
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Remove the pot from the heat, and allow the soup to cool slightly. Stir the in the lemon juice, and season with salt and pepper, to taste.
Recipe Notes
From Living Candida-Free by Ricki Heller
Photo by Trent Lanz; styling by Alicia Buszczak
Other recipes from the book:
Raw Chocolate Chip Cookie Dough Truffles
Single-Serve Pancakes
Grain-Free Apple Berry Crumble
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Comments 4
Hi thanks for sharing. I cannot believe I found a recipe that does not have red, green, or any other color peppers or chilies in it. Everywhere I go and every recipe I have seen has some kind of it and I am allergic to them. I will be trying this recipe it looks delicious. Can’t wait to try it.¡
Fantastic. I am so pleased. Ricki’s recipes are incredilble. Enjoy!
isn’t 30 minutes of cooking too much when you consider that the chickpeas are already cooked?
Nate, the cooking time isn’t for the chickpeas–it’s to soften the vegetables and allow all the other flavors to meld so that the soup is thick and flavorful. You could cook less if you like, but I think you’ll find that the flavors haven’t quite developed until around 30 minutes. 🙂