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!
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
- 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.
- 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.)
- Add the tomatoes to the chickpeas and cook for 2 minutes.
- Mix in the swiss chard, rice, and other ingredients and cook until the chard wilts and everything is hot.
- When serving, sprinkle on grated parmesan, if you wish.
- Take a deep breath and appreciate what you’ve just made and are about to enjoy!