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Mixed Rainbow Chard with Tomatoes and Garbanzo Beans

Here’s a versatile dish that’s easy to pull together from your pantry & freezer whenever you’ve got a taste for some deeply satisfying veggies.

Any day of the week, this savory mixture of earthy greens, juicy tomatoes and tender garbanzos makes a succulent accompaniment to simple roasted meats, especially chicken or pork.

On a Meatless Monday, serve it over pasta or rice (we love it with nutty brown rice or a long grain & wild rice combo) for a standout vegetarian main dish for 2. 

And on the weekend, topped with a sunny-side up egg, it's an unusual and delicious "hash" for breakfast or brunch. Delish!

Prep time: 10 min | Cook time: 30 min | Total time: 40 min | 8 Servings


2 Tbsp

olive oil

1 cup

diced Earthbound Farm Organic Yellow Onion (about 1/2 of a medium onion)

1 tsp

chopped garlic

1 package

Earthbound Farm Frozen Organic Rainbow Chard Blend (9 oz)

1 can

diced tomatoes, with juice (14.5 oz)

2 Tbsp

lemon juice

1 can

garbanzo beans, AKA chickpeas (15 oz can, drained and rinsed)

1 tsp


½ cup

water or vegetable broth

1 ½ tsp


½ tsp

Freshly ground black pepper

grated Parmesan cheese (optional)


Heat oil in a large pot over medium-high heat. Add the onion and garlic, and cook until the onion begins to get translucent, about 5 minutes. (Careful — don’t burn the garlic!)

Reduce the heat to medium and add the tomatoes, frozen Mixed Rainbow Chard and lemon juice. Cook until the chard is tender, stirring frequently (about 10 minutes).

Add the chickpeas, paprika, water, salt and pepper. Simmer about 5 minutes more to heat through.

Serve hot, topped with Parmesan cheese, if desired.

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