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Hearty Garbanzo Bean (Chickpea) and Swiss Chard Stew
By Chef Ruth Van Waerebeek-Gonzalez


2 cups garbanzo beans
5 cups Cold Water
Salt to taste
1 Bay Leaves
2 tablespoons Vegetable Oil
1 cup Organic Yellow Onion finely chopped
1 clove Organic Garlic (large) finely minced
1 Organic Carrots peeled and coarsely grated
1 teaspoon Dried Cumin
Organic Grinders, Rainbow Peppercorn, to taste
1 bunch Chard leaves only finely shredded **
2 tablespoons Organic Parsley (Fresh) finely minced
1/4 cup Parmesan Cheese freshly grated


Prepare the garbanzo beans according to package directions along with the bay leaf. Transfer 2 cups of the cooked garbanzo beans and 1 cup of the cooking liquid to a food processor or blender and puree until smooth. Set aside.

Heat the oil in a small skillet over medium heat. Add the onion, and sauté 3 minutes. Add the garlic, carrot, cumin, salt and pepper, and sauté 2 additional minutes.

Stir the onion mixture, Swiss chard, and parsley into the whole garbanzo beans.   Add 1/2 to 1 cup of water if necessary for a soupy consistency. Cook covered over medium heat until the chard is tender, 10-15 minutes. Add the pureed garbanzo beans and continue to cook, stirring until lightly thickened and creamy, 3-4 minutes. Taste and adjust the seasonings.

Serve hot in deep plates or earthenware bowls.  Sprinkle with grated Parmesan.

To prepare chard, strip leaves from stalk by grasping stalk with one hand and, starting at the base of leaves with the other, lightly grasp stalk and run hand up to the top. Shred or chop leaves, rinse well in a colander, then use as indicated. The stalks may be saved and washed, then chopped, sautéed, or braised for another use.