Post by Loupy on Apr 20, 2011 14:38:31 GMT -7
Chickpeas With Chard and Pan-Roasted Tomatoes
Serves 4
Hands-On Time: 20m
Total Time: 50m
Ingredients
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
Directions
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.
Nutritional Information
Calories 357
Fat 9g
Sat Fat 1g
Cholesterol 0mg
Sodium 540mg
Protein 10g
Carbohydrate 61g
Sugar 11g
Fiber 8g
Iron 3mg
Calcium 90mg
Copyright © 2011 Time Inc. Lifestyle Group. All rights reserved.
Serves 4
Hands-On Time: 20m
Total Time: 50m
Ingredients
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
Directions
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.
Nutritional Information
Calories 357
Fat 9g
Sat Fat 1g
Cholesterol 0mg
Sodium 540mg
Protein 10g
Carbohydrate 61g
Sugar 11g
Fiber 8g
Iron 3mg
Calcium 90mg
Copyright © 2011 Time Inc. Lifestyle Group. All rights reserved.
