Swiss Chard and Chickpeas with Mixed Mushrooms
Swiss Chard and Chickpeas is an easy, plant-based meal, with mixed mushrooms, and fresh radish!
Equipment
- 1 cast iron skillet (10 inches at least) or stovetop pan
- 1 large bowl
- 1 strainer
Ingredients
- 6-8 cups swiss chard (fresh) stems and leaves separated
- 15 ounce chickpeas drained and rinsed
- 3 cups mixed mushrooms lion’s mane, oyster, comb tooth and pioppino mushrooms recommended
- 2 ½ cups radishes (fresh) sliced
- 2-3 tbsp olive oil
- 2 cups vegetable broth add more as needed for moisture
- 1 tsp sea salt to taste
- 1 drizzle honey or maple syrup to balance the earthy taste
Instructions
- Prep the swiss chard: Separate stems from leaves. Dice the stems and roughly chop the leaves.
- Sauté the stems: In a large cast-iron skillet, heat 1 tbsp olive oil over medium heat. Add the diced Swiss chard stems and cook for about 3–4 minutes, until slightly softened.
- Add the mushrooms: Stir in the chopped mushrooms and another drizzle of olive oil. Cook for 3–5 minutes until tender. Add vegetable broth and slowly pour a splash, if it start to get dry and need to keep moisture.
- Add radishes + chickpeas: Toss in the sliced radishes and drained chickpeas. Cook for another 3–4 minutes, stirring occasionally.
- Steam the chard leaves: Add the Swiss chard leaves on top of the skillet mix, cover with a lid, and let them steam for about 2–3 minutes until wilted.
- Finish and serve: Remove from heat and place in large bowl. Stir everything together, then season with flaky sea salt. Add a light drizzle of honey or maple syrup.
Video
Notes
Optional Add-Ins
• 1 clove minced garlic or ½ tsp garlic powder
• A squeeze of lemon juice or splash of apple cider vinegar for brightness
• Crushed red pepper flakes for a little kick
• Fresh herbs like thyme or parsley