Chickpea Chard Recipe with Roasted Carrots


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Today’s chickpea chard recipe is inspired by Moroccan spices and textural combinations. It’s really good. There’s coriander and cinnamon, greens galore, roasted carrots, crunchy garam masala granola, and labneh! And it takes 30 minutes to make. It could be a meal, it could be a side. But you can be it will definitely be delicious.

However, before I get to the recipe, I want to take a moment to talk about being present.

In the time that I’ve been creating content, growing my food photography skills, publishing recipes, learning about digital marketing, and loving every moment of food blogging, I’ve realized something. I spend a lot of my time on social media. I share my recipes and other recipes on Facebook and Pinterest. I post food photos and snippets of my life on Instagram. I comment and respond to food trends in 140 characters or less on Twitter. Sometimes I do silly things on Snapchat.

All of that is to build an audience so I can connect with total strangers and encourage them to explore vegetable forward recipes. For me, that’s a really amazing opportunity. But sometimes, it feels like I miss the opportunity to be present with those total strangers right next to me. Yes, you, looking over your shoulder at my computer as I type this at the coffee shop.

I was listening to a podcast this week and the interviewee brought up a point that really resonated with me: How do we live our lives and also be sure that we’re not just reporting on our lives? I don’t want to live my life as if I’m constantly presenting to an audience. Yet I recognize that many successful bloggers have a strong social media presence.

So I waver. I waver between sharing personal stories, striving for authenticity and simply focusing on the delicious food I create. When there’s a perfect moment of sunlight coming through the trees as I lounge on the back deck, I waver between capturing that moment in my head to experience its entirety and rushing to pull out my phone to capture it on Instagram stories.

It’s primarily my voice on this blog. But my voice is a reflection of the many villagers that have come across my path: family, friends, colleagues, neighbors. My experiences and interactions with those around me challenge and shape who I am. It is important for me to be present to them as well as to my readers and followers.

I guess that means finding a balance. But doesn’t it always? A balance between taking weekends off and working on a Saturday to edit photos and draft recipes. Testing recipes and bringing leftovers to a picnic potluck. Sharing an empty climbing gym on Instagram and simply going dark on social media for a few days to be fully present to my physical community.

Don’t worry, there will still be recipes published twice a week. There will still be (near) daily posts on Instagram and Facebook. I will still be pinning on Pinterest and snapping on Snapchat. But my hope is that between all those things, I will also remember to live in the present. Because every moment is fleeting, and that’s why they’re beautiful. That’s why we so desperately try to capture them. But I don’t want to miss moments because I’m too caught up in the last one.

Chickpea Chard Recipe with Roasted Carrots

This Moroccan inspired chickpea chard recipe is served with roasted carrots, labneh and savory granola. Full of flavor, it's the perfect lunch or side dish.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings


  • 1/2 pound carrots
  • 3 tablespoons olive oil, divided
  • 1 small onion, sliced (see note)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 14.5 ounce can chickpeas, drained and rinsed
  • 2 teaspoon coriander
  • 2 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 1/2 pounds greens, rinsed and chopped coarsely (see note)
  • 1/2 cup labneh (optional)
  • 1/2 cup granola


  1. Heat oven to 350°F.
  2. Trim ends off carrots, then slice diagonally into 2-inch slabs, about 1/4-inch thick. Toss carrots with 1 tablespoon olive oil. Spread evenly on a baking sheet and roast in the oven for 20 minutes until slightly caramelized and tender.
  3. While carrots are roasting, heat remaining 2 tablespoons olive oil in a medium skillet over low heat. Add onion, salt and pepper. Stir well, and let onions cook over low heat until translucent, about 8 to 10 minutes. If you want caramelized onions, continue to cook up to 40 minutes (see note) until golden.
  4. When onions are cooked, increase heat to medium. Stir in chickpeas, coriander, cumin and cinnamon. Mix well, then add in greens such as chard or kale, stirring and cooking until wilted.
  5. Remove from heat and transfer to serving dish. Top with roasted carrots and labneh (if using).
  6. Sprinkle with savory granola and serve.

Recipe Notes


I love this recipe with caramelized onions, which can take upwards of 30 to 45 minutes. You don’t have to cook your onions quite that long, but the resulting sweetness is very nice with the tangy greens and labneh. For the carrots, be sure to leave some space on your roasting pan! Roasted vegetables need space to breathe and let out moisture.


The labneh adds some creaminess and acidity to this dish. If you’re leaving it out, I recommend adding 2 to 3 tablespoons of lemon juice and some zest to brighten the dish. Caramelized onions would add some creaminess.


This chickpea chard recipe is naturally gluten free. Be sure to use gluten free oats or granola if you’re not making the garam masala granola from scratch.


I recommend serving this chickpea chard recipe alongside lamb or chicken for omnivores.


If you don't have labneh, you could substitute plain yogurt or plain greek yogurt. Labneh has a similar flavor profile to sour cream so that would be good as well. I used 1 bunch of swiss chard and a half bunch of dandelion greens for this recipe. Kale, mustard greens, or other dark leafy greens would also be nice.


You can use another kind of granola, but I recommend this Savory Garam Masala Granola to pair with this chickpea chard recipe. The spices in both dishes complement so well!

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