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

Cook the rice according to the package directions.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.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.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. 

Ingredients

  1. Check 1 cup brown rice
  2. Check 2 tablespoons 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 1/3 cup golden raisins
  6. Check 2 cloves garlic, thinly sliced
  7. Check kosher salt and black pepper
  8. Check 1 15-ounce can chickpeas, rinsed
  9. Check 2 tablespoons 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.