Beans and Greens, Italian Style

Hey folks. My internet has been down at home, so I finally transferred my posts to a USB drive so I can post them from school. Enjoy!

This is one of my favorite combinations for lunch. It’s not complicated, and it tastes great with penne for a quick meal, over gnocchi for something fancier, or over brown rice for a hearty meal.


Chickpeas with Chard


  • 2 tbsp vegetable oil
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 can diced tomatoes
  • 1 bunch Swiss chard, chopped with stems
  • 2 cups cooked chickpeas, or 1 can, drained & rinsed
  • salt and pepper to taste
  • parmesan (optional)


Heat oil in a large skillet over medium low heat. Add onions and cook until caramelized, about 10 minutes. Add garlic and cook until soft, ~2 minutes.  Add tomatoes, and cook until thickened, ~5 minutes. Add chard & chickpeas, stir until everything is coated, then cover. Cook covered until chard is sufficiently wilted, ~5 minutes. Put over carb of choice, sprinkle with parmesan if desired, and enjoy! Serves 4.


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