Chickpeas With Chard and Pan-Roasted Tomatoes

Chickpeas With Chard and Pan-Roasted Tomatoes
Romulo Yanes
Golden raisins lend a touch of sweetness that brightens up this quick, meatless meal.

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Serves 4
preparation
20
minutes
cooking
50
minutes

Ingredients

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

 

Sarah Copeland
March 2011

Nutritional Information

  • Per Serving
  • Calories 357
  • 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
What does this mean? See Nutrition 101.