Go Back
+ servings
Garbanzo con Acelga, Peruvian Stew, Chorizo chickpeas stew, Peruvian Cuisine, Peruvian Food, Blogging Marathon, Around the world in 30 days with ABC cooking,

Garbanzo con Acelga ~ Chickpeas and Swiss Chard Stew

Garbanzo con Acelga is a yummy Peruvian stew with chickpeas, sausage and swiss chard.
Course Main Course, Side Dish
Cuisine Peruvian
Prep Time 30 minutes
Cook Time 30 minutes
Soaking Time 5 hours
Servings 3
Author Usha Rao


  • ½ cup ~ 100grams dry Chickpeas or Garbanzo Beans
  • 1 tsp. Oil
  • ½ small Onion finely diced
  • 1 tsp. crushed Garlic
  • 2 fresh Chorizo Sausages, 225 grams ~ ½ lb. casing removed and crumbled
  • ¼ tsp. Dry Oregano
  • ¼ – ½ tsp. Black Pepper
  • ½ tsp. Chili Powder
  • 1 – 1 ½ tsp. Salt
  • 1 ½ cup Water
  • 3 tbsp. Tomato Paste
  • 1 ½ – 2 cups chopped Green Swiss Chard


  • Wash and soak garbanzo beans for 5 ½ – 8 hours or overnight. I forgot to soak the beans ahead of time and let it soak for 5 ½ hours.
  • Change water and cook in fresh water until tender. On a stovetop it takes about 25 – 30 minutes. Alternatively, pressure the beans.
  • Let the beans cool and remove the skin of garbanzo beans. The easiest way is to pinch the beans between the thumb and pointer finger. The skin will peel off. Removing the skin is optional but I liked peeled chickpeas.
  • In a deep skillet, heat oil and sauté onions until translucent.
  • Add crumbled sausage and cook until sausage is almost cooked, about 5 minutes.
  • Throw in oregano, salt, pepper and stir to combine.
  • Add tomato paste and give it a good stir.
  • Sauté for few minutes until the paste blends well into the crumbled sausage and begins to simmer.
  • Add water, chickpeas and simmer until sauce thickens a bit, about 10 – 20 minutes.
  • Add Swiss chard, cover and let the chard wilt a bit, for about a minute. Stir the stew and simmer for a few minutes until greens are cooked.
  • Serve hot with rice.


  • Turkey sausage also works well in this recipe though I personally am not very fond of Turkey.
  • A tip from the author of the recipe is “place the dry beans in the slow cooker, pour boiling water over them, and cook on low for 8 hours overnight. This way, beans are ready to go the next morning".
  • I used about 1 ½ – 2 cups of chopped Swiss chard and felt I could have added more.
  • We like more meat so I added about ½ lb. of chorizo but ¼ lb. would also suffice. It just depends on how you want your stew. You can add more chorizo and less chickpeas.
  • This recipe is so versatile that chickpeas, chorizo and Swiss chards can be adjusted to one’s preference.