Chickpeas With Chard and Pan-Roasted Tomatoes

chickpeas-roasted-tomatoes
Photo by Romulo Yanes
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 357 calories
    • Fat 9 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 540 mg
    • Protein 10 g
    • Carbohydrate 61 g
    • Sugar 11 g
    • Fiber 8 g
    • Iron 3 mg
    • Calcium 90 mg

Ingredients

  1. Check 1cup brown rice
  2. Check 2tablespoons olive oil
  3. Check 4 small plum tomatoes, halved lengthwise
  4. Check 1 small bunch Swiss chard, thick stems and ribs removed and leaves torn (about 8 cups)
  5. Check 1/3cup golden raisins
  6. Check 2cloves garlic, thinly sliced
  7. Check kosher salt and black pepper
  8. Check 1 15-ounce can chickpeas, rinsed
  9. Check 2tablespoons fresh lemon juice

Directions

  1. Cook the rice according to the package directions.
  2. Twenty minutes before the rice is done, heat the oil in a large skillet over medium-high heat. Add the tomatoes, cut-side down, and cook, shaking the pan occasionally, until browned and starting to soften, 3 to 5 minutes; turn and cook for 1 minute more. Transfer to a plate.
  3. Reduce heat to medium and add the chard, raisins, garlic, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet. Cook, tossing, until the chard wilts, 2 to 3 minutes.
  4. Return the tomatoes to the skillet, add the chickpeas and lemon juice, and toss until heated through, 1 to 2 minutes. Serve over the rice.