By Ann Taylor Pittman, Cooking Light
This is one of those go-to dishes for busy weeknights—it’s fast, easy, and filling. It also happens to be a vegan recipe where legumes and whole grains take center stage. Loads of garlic build a savory flavor base, while Swiss chard contributes a decidedly earthy flavor. If you’re not a big fan of chard, you can also substitute a milder green, such as spinach or baby kale. For heartier appetites, try topping each serving with a fried or poached egg. And that reminds us—though we’re calling this dinner, it would also be splendid for breakfast.
This is one of those go-to dishes for busy weeknights—it’s fast, easy, and filling. It also happens to be a vegan recipe where legumes and whole grains take center stage. Loads of garlic build a savory flavor base, while Swiss chard contributes a decidedly earthy flavor. If you’re not a big fan of chard, you can also substitute a milder green, such as spinach or baby kale. For heartier appetites, try topping each serving with a fried or poached egg. And that reminds us—though we’re calling this dinner, it would also be splendid for breakfast.
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: 1 topped toast)
Ingredients
- 1 (14.5-oz.) can unsalted diced tomatoes
- 8 ounces rainbow chard
- 6 garlic cloves, divided
- 3 tablespoons extra-virgin olive oil, divided
- 1 cup chopped yellow onion
- 1 teaspoon ground cumin
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 1 (15-oz.) can unsalted chickpeas, drained
- 4 (1 1/2-oz.) slices whole-wheat boule or country bread
How to Make It
Step 1
Preheat broiler with oven rack in top position.
Step 2
Place tomatoes in a mini food processor; pulse until pureed but not completely smooth, 4 to 5 times.
Step 3
Strip chard leaves from stems; coarsely chop leaves. Cut stems into 1/2-inch pieces.
Step 4
Mince 5 garlic cloves. Heat a large skillet over medium. Add 2 tablespoons oil; swirl to coat. Add onion and minced garlic; cook, stirring occasionally, 3 minutes. Add chard stem pieces; cook, stirring occasionally, until onion is tender, about 3 minutes. Add cumin, paprika, salt, and pepper; cook, stirring constantly, until heated through, about 30 seconds. Stir in chickpeas and pureed tomatoes; bring to a simmer. Add chard leaves. Reduce heat to medium-low, cover, and simmer until leaves wilt, about 5 minutes.
Step 5
Cut remaining garlic clove in half. Place bread in a single layer on a baking sheet. Broil until toasted, about 1 minute. Turn bread over; brush with remaining 1 tablespoon oil. Broil until toasted, about 1 minute. Rub cut sides of halved garlic clove over oiled side of toasted bread. Place 1 toast slice on each of 4 plates; top each with about 1 cup chickpea mixture.
Nutritional Information
- Calories 352
- Fat 13g
- Satfat 2g
- Unsatfat 10g
- Protein 13g
- Carbohydrate 48g
- Fiber 9g
- Sodium 586mg
- Calcium 18% DV
- Potassium 21% DV
- Sugars 7g
- Added sugars g
