Trouble With Toast

Recipe: Chickpeas with Chard and Pan-Roasted Tomatoes | July 7, 2011

This dish may not sound like much, but it is absolutely delicious and incredibly satisfying.  And it’s meat-free!

  • 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

Cook the rice according to the package directions.

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.

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.

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.

Serves: 4

Per serving: 357 calories, 9 grams of fat, 61 grams of carbs, and 10 grams of protein

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