Chickpeas With Chard and Pan-Roasted Tomatoes

Chickpeas With Chard and Pan-Roasted Tomatoes
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Serves 4| Hands-On Time: | Total Time:

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.
By March, 2011

Nutritional Information

  • Per Serving
  • Calories 357
  • Fat 9g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 540mg
  • Protein 10g
  • Carbohydrate 61g
  • Sugar 11g
  • Fiber 8g
  • Iron 3mg
  • Calcium 90mg
What does this mean? See Nutrition 101 .

Quick Tip

Couscous
In a hurry? Replace the brown rice with whole-wheat couscous and you’ll have dinner on the table in just 20 minutes. 

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