Funny, I made a very similar meal last July. You’d think bringing out the heavy duty Le Cruset casserole pot would mean one thing: winter. But look at me? I defy the weather. It’s hot, it’s mid-July, and I’m cooking up a storm. I guess I really love the combination of chickpeas and chard. Don’t mess with success…they just work so well together.
I whipped this up for a quick lunch because I was staaaarving and all the colours just looked so pretty together. I really thought about adding tomatoes to this dish, but in the end I decided to do without. In the ingredient list, I did add that you may want to add a lil’ spoonful of fresh salsa to your bowl, but it really doesn’t need it one bit. As for the feta, well, I love feta so I added some, but you can choose to top with another kind of cheese or just skip it altogether. This is a super easy meal to pull together. Just put the rice on first and then start with the rest. You should be eating in 30 minutes flat (or less if you skip the rice and just choose some crusty bread).
quick rainbow chard and chickpeas over rice
1 T olive oil
1 onion, chopped
1 t red chili flakes
1 jalapeno pepper, minced
1/2 t kosher salt
3 cloves garlic, chopped
1 orange pepper, chopped
1 bunch of rainbow chard, chopped
1 can of chickpeas, drained
1/2 c vegetable broth
1 juicy lime, juiced
1 sprig of fresh thyme, leaves only
1 handful of fresh parsley, chopped
crumbled feta, optional
fresh salsa, optional
Saute onion, garlic, jalapeno and red chilis in the olive oil over medium-high heat until fragrant. Throw in the chopped orange pepper and chard (stems included). Stir until chard becomes somewhat wilted. Pour in vegetable broth, thyme and chickpeas and combine everything. Squeeze in lime juice. Let simmer for 5 minutes so that all the flavours combine. Snip in some fresh parsley and if using, the feta and salsa to top. Serve over brown rice.