Chickpea Stew

Serves 4



  • One 13-ounce jar jovial chickpeas
  • One 18-ounce jar jovial whole peeled tomatoes
  • 2 tablespoons jovial Reserve Blend Extra Virgin Olive Oil
  • ½ medium onion, finely diced
  • ½ large red bell pepper, medium diced
  • 1 jalapeno pepper, seeded and finely diced
  • 2 cloves of garlic, minced
  • 1½ teaspoons paprika
  • ¾ teaspoon cumin
  • 2 teaspoons fine sea salt
  • ⅛ teaspoon ground black pepper
  • 3 cups Swiss chard, leaves stripped from the stems and chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro




  1. Drain the chickpeas over a medium bowl to catch the cooking liquid.
  2. Pour the tomatoes into a large deep bowl, using your hands or a fork, crush the tomatoes. Set aside.
  3. In a deep 10-inch skillet sauté the onion, red bell pepper, jalapeno, and garlic over medium heat until softened.
  4. Add the drained chickpeas, paprika, cumin, salt, and pepper and continue to cook for 1 minute.
  5. Stir in the tomatoes and 3 tablespoons of the reserved cooking liquid, reduce the heat and simmer for 8 minutes.
  6. Add the swiss chard and cook for 3 minutes until the swiss chard wilts and the stew thickens.
  7. Turn off the heat and stir in the parsley and cilantro.
  8. Serve immediately.