19 August 2015 Chickpeas with Chard & Pan Roasted Tomatoes

By Sarah Copeland (March 2011). Downloaded from Real Simple on the WWW, 8/15/2015.

Chickpeas with Chard and Pan Roasted Tomatoes

In our effort to be more plant-based and vegan with our eating, I’ve been doing a lot of web-searching. Fortunately, plant-based eating is a hot topic (see Forks over Knives) and there are many creative cooks offering recipes.  This one comes from the magazine, Real Simple and was a perfect fit for a busy night – total time from prep to table: 50 minutes.

Ingredients

  • 1 cup brown rice
  • 2 TBSP olive oil
  • 4 small plum tomatoes, halved lengthwise 08192015chickpea
  • 1 small bunch of Swiss chard, thick stems & ribs removed & leaves torn (about 8 cups)
  • 1/3 cup golden raisins
  • 2 cloves garlic, thinly sliced
  • Salt & pepper
  • 1 15-oz. can of chickpeas, rinsed
  • 2 TBSP fresh lemon juice

Method

  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 heat. Add 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 TBSP water, 1/2 tsp salt and 1/4 tsp 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.
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About amybisson

I taught second, third and fourth graders. Teaching was my passion and joy for 30 years. And it didn't hurt that they called me "mom" sometimes. View all posts by amybisson

One response to “19 August 2015 Chickpeas with Chard & Pan Roasted Tomatoes

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