Chickpea Cassoulet with Tomatoes and Chard
Warm, hearty, and bursting with flavor, this Chickpea Cassoulet with Tomatoes and Chard is the perfect plant-based comfort food for any season. Combining protein-rich chickpeas with tender Swiss chard and a medley of aromatic vegetables, this one-pot dish is infused with smoky paprika, thyme, and a savory tomato broth. Ready in under an hour, it’s an easy yet nourishing dinner option that’s both vegan and gluten-free. Serve it alongside crusty bread to soak up the flavorful broth, and garnish with fresh parsley for an extra touch of brightness. Whether you’re craving a cozy meal or looking to impress with a wholesome, Mediterranean-inspired recipe, this cassoulet delivers on taste and nutrition.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 carrot, diced
- 2 celery stalk, diced
- 4 garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 2 cups vegetable broth
- 3 cups cooked chickpeas
- 4 cups Swiss chard, stems removed and leaves chopped
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- optional crusty bread, for serving
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrot, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced tomatoes, vegetable broth, chickpeas, bay leaf, smoked paprika, dried thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally.
Add the chopped Swiss chard to the pot and stir. Cook for an additional 5-7 minutes, allowing the chard to wilt and the flavors to meld.
Remove and discard the bay leaf. Taste the cassoulet and adjust seasoning with more salt or pepper, if needed.
Serve hot, garnished with fresh parsley, and pair with crusty bread if desired. Enjoy!
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5155 mg | 224% | |
| Total Carbohydrate | 277.2 g | 101% | |
| Dietary Fiber | 73.9 g | 264% | |
| Total Sugars | 64.6 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 829 mg | 64% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 5627 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
