Home Healthy Recipes Tomato Braised Kale and Chickpeas with Chard

Tomato Braised Kale and Chickpeas with Chard

by Kaitlynn Fenley

A warm meal that combines elements of braised kale and braised chickpeas with chard recipes. This recipe is delicious, nourishing and perfect for fall and winter dinners.

Braised Chickpeas in Tomato Sauce

If you’ve never braised something, you are missing out! Ever since I bought my dutch oven, I’ve waited for winter to use it for braising. Braising is a great combination cooking method that utilizes stovetop cooking and then oven cooking with liquid. In my opinion, a dutch oven with a lid is the best for braising. Normally meat is used for braising recipes, so I simply subbed out meat for chickpeas in this recipe. Braises use acidic ingredients for great flavor, so I incorporated tomato sauce, sauerkraut, and balsamic vinegar.

a white bowl filled with rice and tomato braised chickpeas with kale and chard.

Braised Kale

The tastiest way to eat kale is in a braise. I made this recipe for my parents and they hate kale. When they tried the kale and chard in this tomato braise, they said “wow I think I love kale now.”

Braised Chickpeas with Chard and Kale

This meal includes a lot of vegetables and fiber, making it perfect for gut health. Since the card and kale are cooked for a long while, the oxalates are reduced/eliminated making these vegetables easier to digest. I even use sauerkraut with the brine in this recipe. Since it is cooked, the probiotics in the sauerkraut die, but sauerkraut provides a ton of healthy post-biotic compounds even when cooked. These chickpeas are the perfect main dish for a healthy and nourishing family dinner on a cold evening.

braised chickpeas with braised kale and chard in a red tomato based sauce over white rice, plated in a shallow white bowl

Pairings with Braised Chickpeas, Chard and Kale

You can serve braised chickpeas with a lot of different sides. Jon and I enjoy eating these chickpeas with a side of rice. Try any healthy whole grain though, like quinoa, barley, or polenta. You can also serve this dish with these buttery, flaky, amazing sourdough biscuits. The soft, creamy, buttery biscuits pair perfectly with the rich acidic braise.

Other Pairings You Might Enjoy


Braised Chickpeas with Sundried Tomatoes and Kale

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A warm and delicious meal that combines elements of braised kale and braised chickpea with chard recipes. This recipe is filling, nourishing and perfect for fall and winter dinners.

  • Author: Kaitlynn Fenley
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 5 servings
  • Category: Dinner
  • Method: Braised
  • Cuisine: French
  • Diet: Vegan


  • 4 tablespoons olive oil
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 4 medium carrots, sliced
  • 1 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 4 tablespoons tomato paste
  • 4 tablespoons maple syrup
  • 4 cups vegetable broth
  • 1/4 cup sauerkraut with the brine
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons soy sauce
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1/2 cup sun-dried tomatoes, chopped
  • 3 cups Tuscan kale, chopped
  • 2 cups Swiss chard, chopped


  1. For this recipe, you will need a dutch oven with a lid that can go from the stovetop straight into the oven. 
  2. Place a dutch oven over medium heat, and add in the oil, onion, garlic, and carrots. Cook until the onions start to brown and stick to the bottom a bit.
  3. Preheat your oven to 375° F.
  4. Add in the thyme, basil, pepper, and red pepper flakes and stir.
  5. Add the remaining ingredients and stir until evenly combined. Bring the mixture to a boil then reduce heat to a simmer.
  6. Simmer for about 15-30 minutes with stirring, until the liquid thickens. 
  7. Turn off the stove-top heat.
  8. Place the lid on your dutch oven and place it in the preheated oven. 
  9. Cook in the oven for 45 minutes.
  10. Carefully remove from the oven, and be careful with the hot lid.
  11. Serve with rice or roasted potatoes and enjoy! 

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Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

author avatar
Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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Lou Daigle December 28, 2020 - 5:25 am

The photo of this recipe really captured my attention a few weeks ago when I first saw it. It looks so hearty! I’m not too crazy about having to buy an ingredient that I’ll rarely use, maple syrup in this case, but then after doing some research I found out that I can store the maple syrup in the freezer and it will keep a really long time, like years…., and it stays in it’s liquid state even in the freezer. So I decided to go ahead and try this recipe. We loved it! It’s so different than anything we’ve ever tried and it’s so filling. I paired it with Jasmine Brown Rice. I had to tweak the instructions a bit because it turns out that our Dutch Oven is not actually oven-proof…. the handles seem to be some sort of plastic. So I transferred the contents to a crock-pot and cooked it on high for about 3 hours. Someone with more cooking experience than me might have done things differently, but the end result sure seemed great to us. Can’t wait to try the leftovers tonight!

Rebeckah November 18, 2021 - 9:08 am

I really want to try this recipe but don’t have a dutch oven. Do you think this flavor combo could work in a pressure cooker or does the braising produce an important flavor component?

Thank you for your help with this and all the fantastic recipes!

Kaitlynn Fenley November 18, 2021 - 10:56 am

I’m unsure what cooking this in a pressure cooker would do. I think it could work, as long as you reduce and thicken the sauce after pressure cooking, instead of before. If you reduce the sauce before pressure cooking, it may scorch/burn in the pressure cooker.