Odd Couple Soup: Chickpeas and Swiss Chard

They said I wouldn't like chickpeas, but I do!

They said I wouldn't like chickpeas, but I do!

Chickpeas and swiss chard…who knew?  They seemed like an odd couple to me, but this soup pulls it off.  It’s rich, hearty, healthy, and adapted here to be low-calorie as well.

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Sautéeing Tip: Most recipes sauté onions, garlic, and other spices in oil to release their flavour and enrich the soup.  My replacement is 2 tbsp. of powdered chicken broth and ½ cup of water.  I heat this to medium high and then add the onions, garlic, etc.  The mixture will thicken as it cooks so I add water as needed to avoid burning. 

 Note: I don’t count this sautéing mixture towards the quantity of broth required.

 Makes six 1 cup servings


  •  1 yellow onion, diced
  • 1 tbsp. minced garlic
  • 4 cups chicken broth
  • 2 tbsp. Tomato paste
  • 2 cups cooked or canned chickpeas
  • 1 bunch (8 cups) Swiss chard leaves, finely chopped
  • Salt to taste


  1. Saute onion and garlic in broth mixture (see tip above) until onion is soft.
  2. Add chicken broth, tomato paste, and chickpeas.
  3. Bring to a boil.
  4. Reduce heat to simmer and cook for 10 minutes.
  5. Stir in Swiss chard.
  6. Simmer for an additional 10 minutes.
  7. Salt to taste.
  8. Remove 2 cups of the soup and puree it in a food processor or with a hand blender.
  9. Return the puree to the pot and mix in well.

 For Weight Watchers: 2 points per 1 cup serving on the Points plan and 3 points per 1 cup serving on the PointsPlus plan.

(This recipe is adapted from one posted on the blog, Tales from a Veggie Kitchen.)