CHICKPEA TOMATO CHARD RICE

This meal is done with very few pots/pans, and comes together quickly. I made this up as a way to use my CSA tomatoes and swiss chard (you could also use spinach), and the chickpeas go well with both. We eat it as a main dish, but you could also use it as a side, or to stuff into peppers! tomato chickpea chard rice

1 can chickpeas, rinsed 2 Tbsp water 2 tomatoes, diced (I happened to have 1 plum + 1 big round red one) 1 bunch swiss chard, washed 1 cup cooked rice (I used wild rice, but brown would work well too) 1/2 tsp smoked paprika 6 dashes oregano 6 dashes basil 3 dashes worcestershire sauce Garlic + onion powder Salt + pepper, to taste Grated parmesan, optional

  1. Sautée chickpeas in water for 2 minutes, then mix in garlic, onion powders + dash of salt, and continue to sautée for another 5 minutes, adding a dash of water when necessary, to avoid burning.
  2. In the meantime, de-stem the swiss chard. I usually do this by pulling the big leaves up from the base, along the spine - you should end up with a handful of leaf in one hand and a stalk with stems in the other. Then rip the leaves into bite-size pieces. (You can also do it the civilized/fancy/more-dishes way: use a knife + cutting board. Cut the leaves off the stem, then roll the leaves and slice into thin ribbons.)
  3. Add the tomatoes to the chickpeas and cook for 2 minutes.
  4. Mix in the swiss chard, rice, and other ingredients and cook until the chard wilts and everything is hot.
  5. When serving, sprinkle on grated parmesan, if you wish.
  6. Take a deep breath and appreciate what you’ve just made and are about to enjoy!