Tomato Braised Chickpeas and Kale with Chard

Braised Chickpeas in Tomato Sauce

If you’ve never braised something, you are missing out! Since buying my Dutch oven, I’ve waited for winter to use it for braising. Braising is an excellent combination cooking method that utilizes stovetop cooking and oven cooking with liquid. I think a Dutch oven with a lid is the best for braising. Typically, meat is used for braising recipes, so I subbed out meat for braised chickpeas in this recipe. Braises use acidic ingredients for great flavor, so I incorporated tomato sauce, sauerkraut, and balsamic vinegar.

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.

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

• Sourdough Garlic Bread Dinner Rolls
• Buttery Flaky Sourdough Biscuits From Scratch
• Customizable Sourdough Focaccia Bread From Scratch

Veg, Beans, Grains

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Braised Chickpeas with Sundried Tomatoes and Kale

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.

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• Prep: 30 minutes
• Cook: 45 minutes
• Total Time: 1 hour 15 minutes

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Ingredients

• 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

Instructions

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! 

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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