Chickpea Cassoulet with Tomatoes and Chard

Total Time
15 mins
43 mins

This is a great vegan dish. You can make it dairy by substituting the soy cheese with a good Edam.

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  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cook pasta al dente; drain.
  3. Saute onion, garlic, crushed red pepper, herbs, paprika, and saffron (if desired).
  4. Cook over medium high heat, stirring frequently until onions are soft about 8 minutes.
  5. Add chickpeas, 1/2 cup of their liquid and tomatoes.
  6. Season with pepper.
  7. Lower heat and simmer 15 minutes.
  8. If pan becomes dry, add a little water to keep it moist.
  9. Steam chard until bright green and tender.
  10. Remove, chop coarsely, season with pepper and if desired salt.
  11. Put pasta in casserole, add chick pea-tomato mixture, chard and cheese.
  12. Toss until well mixed.
  13. Cover with foil and bake until warmed through, about 20 minutes.
  14. Serve with additional grated cheese if desired.
Most Helpful

5 5

Great tasting and easy to prepare dish with a wonderful combination of ingredients and spices. I used the frozen spinach and cheese in this dish and it turned out wonderfully.

5 5

i really enjoyed this! i used canned diced tomatoes instead and brown rice spaghetti and left out the soy cheese. i also cooked everything in one pot (except the pasta) and then tossed everything together in the end, forgoing the oven. thanks for a great recipe =)

5 5

great way to use fresh-from-the-garden swiss chard! I used seashell pasta (8 oz) because I had no spaghetti in the house, and doubled the Edam. My version serves 4 generously as a main dish. Thank you for this recipe!