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–+ servings
a bowl of chickpea and swiss chard stew, topped with garlic-infused paprika oil and grated Parmesan cheese.

Hearty Chilean Chickpea and Swiss Chard Stew with Paprika Oil

Alewyfe
This Chilean recipe (guiso de garbanzos con acelga) combines hearty chickpeas, onions, carrots, garlic, and greens in a flavorful vegetarian stew. It is thickened with chickpea puree, and garnished with grated Parmesan cheese and a drizzle of garlic-infused paprika oil, reflecting the dish's Spanish origins.
The recipe as written will make four hearty adult entree portions, or six to eight smaller lunch or first course soup portions.
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Prep Time 30 minutes
Cook Time 1 hour
Soaking Time 8 hours
Course Main Course, Small Bites & Snacks, Soup
Cuisine Chilean, Contemporary, Latin American
YIELD 6 servings
Calories 476 kcal

Equipment

  • large pot or Instant Pot, or crock pot + saute pan

Ingredients
  

Chilean Chickpea and Chard Stew

  • 2 cups dried chickpeas soaked overnight (or quick-soaked in boiling water 2-3 hours)
  • 5 cups cold water
  • 1 large bay leaf
  • 2 tbsp olive oil, butter, or lard
  • 1 ½ cup minced onion
  • 2 cloves garlic
  • 1 large carrot peeled & coarsely grated (about 1 cup)
  • 2 tsp ground cumin
  • 1 bunch Swiss chard
  • 1 quart chicken or vegetable stock (you may want to reduce or increase quantity to get desired thickness)
  • 2 tsp kosher salt or to taste
  • 1 tsp black pepper or to taste, preferably freshly ground
  • ¼ cup Parmesan cheese, grated

Paprika Oil

  • ¼ cup olive or vegetable oil, or lard
  • 1 clove garlic, crushed
  • 1 tsp sweet or hot paprika
  • 1 tsp smoked paprika (or substitute more sweet or hot paprika)

Instructions
 

one: soak chickpeas

  • Pick over the chickpeas, rinse them, and then place them in a pot.
  • Cover with cold water to cover by at least 1"-2".
  • Let soak in a cool place overnight or for at least 8 hours.
  • Alternately, use the quick soak method from our post on canning dried beans.
  • If you need to soak the beans for more than 8 hours, change the cold water at least once, and refrigerate the pot if possible so that the chickpeas do not start to ferment.

two: cook chickpeas

  • Drain and rinse the chickpeas, and put them in a heavy pot.
  • Add the 5 cups of water and the bay leaf.
  • Bring the pot to a boil over high heat. Skim any foam that rises to the surface.
  • Reduce the heat, partially cover the pot, and simmer the chickpeas until tender, about 50 minutes to 1 1/2 hours.
  • If the water level drops below the surface of the chickpeas, top it up with the chicken or vegetable broth, or just enough boiling water to keep them covered.

three: puree chickpeas

  • Measure out two cups of the cooked chickpeas, along with about one cup of the cooking liquid or broth.
  • Puree these chickpeas in a blender or food processor, and blend until smooth.
  • This will be added back later to thicken the soup. Set it aside while you saute the vegetables & prepare the rest of the soup.

four: prep ingredients

  • Wash and pat or shake the Swiss chard greens dry.
  • Trim the large stalks either chop them into small dice to saute with the onions, or save them for another recipe. Cut the green leafy tops into wide ribbons.
  • Peel the onion, and cut into small mince. Peel and mince the garlic cloves.
  • Wash and peel the carrot, and grate it coarsely or cut into small dice.
  • Wash, pat dry, and mince the parsley.
  • Measure out the dry seasonings.

five: saute vegetables

  • In a large saute pan (or Instant Pot on the saute setting, after transferring the chickpeas to another container), heat the olive oil, butter, or lard on medium-high heat.
  • Add the minced onion, stir, and saute until they're translucent.
  • Reduce heat to medium, then add the garlic, carrot, cumin, salt, and pepper.
  • Saute until fragrant and tender.

six: simmer soup

  • Combine the cooked whole chickpeas and their cooking liquid with the sauteed onion and carrot mixture. Use a bit of the cooking liquid to deglaze the saute pan and add this back to the pot (this will add a depth to the flavor).
  • Add any of the remaining chicken or vegetable broth, if you didn’t use it while cooking the chickpeas. Heat to a low simmer over medium heat.
  • Stir the Swiss chard greens and parsley into the soup, and cook just until the chard is tender.
  • Add the pureed chickpeas to the soup, and cook until the mixture is lightly thickened and creamy.
  • You can thin the soup with chicken or vegetable stock if you like to adjust the consistency. Taste, and adjust seasonings if you like (remember that the garnishes will add richness, flavor, and salt).

seven: make paprika oil

  • Peel and crush the garlic clove with the side of a large knife or cleaver.
  • In a small pot or skillet, heat the 1/4 cup of lard or vegetable oil over medium heat.
  • Add the garlic clove and saute until light brown. Do not burn the garlic.
  • Remove the garlic clove, and stir in the sweet, hot, or smoked paprika (or my recommendation- a blend of these).
  • Set aside and drizzle this over the soup before serving.

eight: garnish & serve

  • Stir the soup again, and ladle portions out into warmed serving bowls (or meal prep containers).
  • Sprinkle the bowls or containers with the grated Parmesan cheese.
  • Drizzle the paprika oil over the top of the chickpea and chard stew.

Notes

Notes on Nutritional Information:
Values shown are an estimate, and calculated using one quart of chicken stock, and olive oil for the soup and the paprika oil. Substitutions will change the estimated values.

Nutrition

Calories: 476kcalCarbohydrates: 55gProtein: 20gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 8mgSodium: 1218mgPotassium: 1081mgFiber: 14gSugar: 13gVitamin A: 5489IUVitamin C: 22mgCalcium: 169mgIron: 6mg
Keyword autumn, budget bites, budget-friendly recipes, comfort food, fall, fall foods, frugal, hearty, simple supper, soup supper, stew, vegan, vegetarian, weeknight dinner, winter
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