Chickpeas With Chard and Pan-Roasted Tomatoes

By dhoffmanlatter

Ingredients

• 1/2 cup brown rice
• 1 tablespoons olive oil
• 2 small plum tomatoes, halved lengthwise
• 1/2 small bunch Swiss chard, thick stems and ribs removed and leaves torn (about 8 cups)
• 1/6 cup golden raisins
• 1 cloves garlic, thinly sliced
• kosher salt and black pepper
• 1/2 15-ounce can chickpeas, rinsed
• 1 tablespoons fresh lemon juice

Details

Servings 2

Preparation

Step 1

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.