Chickpeas With Chard and Pan-Roasted Tomatoes

Name: Chickpeas With Chard and Pan-Roasted Tomatoes
Total time: 50 min
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); ⅓ cup golden raisins; 2 cloves garlic, thinly sliced; kosher salt and black pepper; 1 15-ounce can chickpeas, rinsed; 2 tablespoons fresh lemon juice

3.5

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Total: 50 minutes

Servings: 4

Cost: $5.80 /serving

Author : Sarah Copeland

Chickpeas With Chard and Pan-Roasted Tomatoes

Ingredients

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1 cup brown rice2 tablespoons olive oil4 small plum tomatoes, halved lengthwise1 small bunch Swiss chard, thick stems and ribs removed and leaves torn (about 8 cups)⅓ cup golden raisins2 cloves garlic, thinly slicedkosher salt and black pepper1 15-ounce can chickpeas, rinsed2 tablespoons fresh lemon juice

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Instructions

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Step 1

Cook the rice according to the package directions.

Step 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.

Step 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.

Step 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.