Chard and chickpea soup from Mallorca


A recipe from the Café & Restaurant Osho’s Place in Cologne, Germany

Chard and chickpea soup from Mallorca

Cooked with love, this hearty soup conjures up a Mediterranean flair into our everyday life in winter – sun, sea and bon appétit!


1 medium-sized onion
2 garlic cloves
3 bay leaves
1 large potato
100 g pumpkin
1/2 kg chard
50 g cooked chickpeas
l vegetable stock
salt, pepper, paprika, olive oil


  • Cut the onion into 1 cm cubes and, with the garlic, fry in olive oil in a large pot.
  • Cut the potatoes and pumpkin into 2 cm cubes.
  • Add the potato and pumpkin cubes to the pot and fry briefly with the bay leaves.
  • Season with salt, pepper and paprika.
  • Add vegetable stock and simmer for 15 minutes.
  • Cut the chard into 2 cm pieces and also add the cooked chickpeas.
  • Simmer for a further 5 minutes and then enjoy!

Original in German language: – stolen with permission

Osho’s Place
Café & Restaurant

Venloer Str. 5-7
50672 Köln
+49 221 800 0581

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