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Braised Chickpeas with Chard

  • Serves: 4
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Calories: 401
braised chickpeas in a tomato sauce with chard shown in a ceramic bowl with crusty bread

Another few-ingredient, scour-the-pantry recipe, coming in hot! Smoked paprika and jarred marinara sauce punch up a simple vegetarian dinner of tomato-y braised chickpeas with chard.

A Healthy, Hearty Vegetarian Dinner

Canned chickpeas braise in a tomato-y, garlicky sauce making for a quick, nutritious meal that’s built largely out of pantry ingredients. And in these stuck-at-home, grocery store-avoiding days of self-quarantine, that’s exactly what we need, right? Flavorful and healthy, this braised chickpea recipe just might be the answer to your anything-but-pasta-again dinnertime dreams. Bolstered the addition of dark leafy greens—use chard, kale, or even a braising mix—and a sprinkle of smoked paprika, these braised chickpeas just might earn a spot in your post-quarantine rotation, too.

swiss chard, crustly loaf of bread, can of chickpeas, butter, smoked paprika, garlic and a jar of tomato sauce shown.

Five Ingredients Are All You Need to Make A Delicious, Quick Vegan Dinner

So, if you have smoked paprika on-hand, it’ll make this garbanzo bean recipe just a little bit more exciting. But if not, it’ll still be really delicious! The five main ingredients are super-flavorful as it is. All you’ll need to make braised chickpeas is:

  • Chickpeas.
  • Olive oil (or butter works, too!)
  • Fresh garlic
  • Jarred marinara sauce.
  • Swiss chard. Or kale, or spinach, or really any leafy green that you’ve got around. Sometimes at farmers markets you’ll see a “braising mix”, that includes mustard greens, kale, chard and the like—that type of leafy green mixture would work perfectly here.
chickpeas with tomato sauce and swiss chard shown in a large white skillet
braised chickpeas with chard shown in a large white skillet with a wooden spoon

How To Braise Chickpeas (and Call Dinner DONE!)

Braised beans are such a cinch, think of this recipe as a bit of a gateway recipe—get the hang of it, and before you know it, you’ll be braising every bean you’ve got in your house. The gentle, moist heat allows the chickpeas to warm through, but also to soak up the wonderfully satisfying, classic Mediterranean flavors—tomatoes, garlic, olive oil—we braise them with. Serve the finished braised chickpeas with some good crusty bread, and maybe some nice cheese. Here’s how to make this ultra-satisfying, ultra-easy, vegan dinner:

  1. Warm the olive oil (or butter) over medium heat.
  2. Add the chickpeas.
  3. Add the garlic and smoked paprika (if you’ve got it). Stir for a couple minutes.
  4. Pour in the marinara sauce and bring the whole pan to a simmer.
  5. After about ten minutes, stir in your leafy greens and cook until they wilt.
  6. And you’re DONE!
braised chickpeas in tomato sauce with a large wooden spoon

Tools You’ll Need:

braised chickpeas in tomato sauce with chard shown in a ceramic bowl with sourdough bread and a wooden handled spoon.

More Easy Vegetarian Dinners Your Family Will Love:

Plant-based meals—we’re pretty into them right now. And not just because we’re basically eating the entire contents of our pantry. Also because they’re healthy, and can be just as satisfying as their meaty counterparts. Here are four vegetarian recipes we’re eyeing right now:

Into Bean-Braising Now? Welcome to the Club.

We set out to make a recipe that would use just a few pantry ingredients, and while we knew we wanted to come up with something tasty and quarantine-friendly, we didn’t know that it would turn out quite this good. We hope you give this recipe a try, and if you do, let us know how it goes! Snap a photo of your braised chickpeas and tag us on Instagram using @themodernproper and #themodernproper so we can see! Happy eating!

Braised Chickpeas with Chard

  • Serves: 4
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Calories: 401


  • 1 15 oz. can chickpeas, rinsed and drained (about 1.5 cups)
  • 4 tbsp olive oil (or butter)
  • 4 garlic cloves, thinly sliced
  • 1 28-32 oz jar favorite marinara sauce
  • 2 tsp smoked paprika (optional)
  • 2 cups finely chopped chard or kale


  1. In a large skillet, heat four tablespoons of olive oil or butter over medium heat. Add the drained chickpeas and cook until butter just begins to brown.
  2. Add the garlic and paprika and stir until fragrant, about 2 minutes.
  3. Pour in the jarred marinara sauce and simmer until the sauce begins to thicken, about 10 minutes. Add the greens and stir until they're just wilted.
  4. Serve warm over crusty bread or crispy potatoes. If you feel like it, top it with your favorite cheese like Parmesan, burrata, sharp cheddar or even brie!

Nutrition Info

  • Per Serving
  • Amount
  • Calories 401
  • Protein 11 g
  • Carbohydrates 46 g
  • Total Fat 20 g
  • Dietary Fiber 11 g
  • Cholesterol 3 mg
  • sodium 559 mg
  • Total Sugars 16 g

Braised Chickpeas with Chard

Questions & Reviews

Join the discussion below.

  • Debbie

    hat size is the can of chickpeas? I think can sizes are not the same in US and Canada, so it would be useful if you could specify.

    A can of chickpeas in the U.S. is about 15 ounces, or roughly 1 1/2 cups.

  • Jennifer Soderstrom

    Quick question: I’ve never cooked with chickpeas before, and am assuming you start with cooked chickpeas. I have dry garbanzo beans in my pantry and am assuming I would sprout and then boil these first?

    Correct. If you aren't using canned chickpeas cook your dry beans first before using them in the recipe.

  • Erica

    This was very good. I cooked it quite a bit longer to thicken the sauce and added about twice as much chard. I think it could use some heat. A little cayenne or crushed red pepper.

    Thanks Erica, we are so glad you enjoyed it! Always feel free to add some heat if you like things on the spicier side!

  • Caitlin

    Really yummy! I used Rao’s sauce and extra garlic. Also served with fried rosemary garlic bread. Surprisingly good for such a simple dish. Thank you!

    Thanks Caitlin, we are so happy you enjoyed it!

  • N

    Love this recipe!!! I sometimes will had a little rice to go with it. Delicious and fueling!

    Thank you! We are so glad you love it!

  • Jill B

    This really is a delicious and simple recipe. I have made this several times now and it always turns out great. It's a favorite go-to dinner for us.


  • Elizabeth

    I made this for my vegetarian daughter and step-daughter. It was just okay as written but that may have been due to the choice of bottled sauce, which seemed a bit blah. I added a can of diced tomatoes, about 1 T of sugar, more salt & pepper, Italian seasonings plus more oregano and then it was great. I paired it with Bonza chickpea pasta (for extra protein) and it was hit as main course for vegetarians & side-dish for non-vegetarians.

    Thanks for making this Elizabeth, glad you liked it! Definitely recommend using a tried and true bottled marinara but we are glad you turned it around, well done!