Thursday, April 21, 2011

Chickpeas with Chard and Pan-Roasted Tomatoes

Tonight I made myself this super-easy super-healthy meal. I did not use brown rice and instead subbed couscous, which only takes 5 minutes and goes really well with all the ingredients. I liked it a lot. It isn't anything exciting, but it's good. I would consider making it again. Still with the couscous, of course!

tomatoes

Chickpeas with Chard and Pan-Roasted Tomatoes
Real Simple, March 2011

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
15 ounces 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, 1/2 teaspoon salt, and 1/4 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.

Servings: 4

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