Chickpeas With Chard and Pan-Roasted Tomatoes

Chickpeas With Chard and Pan-Roasted Tomatoes
Golden raisins lend a touch of sweetness that brightens up this quick, meatless meal. Get the recipe. Photo: Romulo Yanes
Hands On Time:
20 mins
Total Time:
50 mins
4 serves


  • 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)

  • cup golden raisins

  • 2 cloves garlic, thinly sliced

  • kosher salt and black pepper

  • 1 15-ounce can chickpeas, rinsed

  • 2 tablespoons fresh lemon juice


  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.

Nutrition Facts (per serving)

357 Calories
9g Fat
61g Carbs
10g Protein
Nutrition Facts
Calories 357
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 5%
Sodium 540mg 23%
Total Carbohydrate 61g 22%
Total Sugars 11g
Protein 10g
Calcium 90mg 7%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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