Tomato-Chickpea Soup With Rice And Swiss Chard Recipe Recipe

Name: Tomato-Chickpea Soup With Rice And Swiss Chard Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 teaspoons extra-virgin olive oil; 1 small yellow onion, diced (about 3/4 cup); 1 bunch rainbow chard, stems removed and chopped into 1/2-inch pieces, leaves roughly chopped; 2 medium cloves garlic, minced (about 2 teaspoons); 1 (28 ounce) can crushed tomatoes; Kosher salt; 2 cups low-sodium vegetable stock; 1 (15.5 ounce) can chickpeas, drained and rinsed; 1/2 cup basmati rice, cooked according to package directions; Freshly ground black pepper

Servings: persons

5 teaspoons extra-virgin olive oil
1 small yellow onion, diced (about 3/4 cup)
1 bunch rainbow chard, stems removed and chopped into 1/2-inch pieces, leaves roughly chopped
2 medium cloves garlic, minced (about 2 teaspoons)
1 (28 ounce) can crushed tomatoes
Kosher salt
2 cups low-sodium vegetable stock
1 (15.5 ounce) can chickpeas, drained and rinsed
1/2 cup basmati rice, cooked according to package directions
Freshly ground black pepper

1
Heat 3 teaspoons oil in medium pot over medium heat. Add onions and chard stems (not leaves) and saute until onions are translucent and stems are softened, about 5 minutes. Add garlic and cook, stirring until fragrant, about 1 minute. Add tomatoes and sprinkle with salt. Cook 2 minutes, then add stock. Bring to a boil, reduce to a simmer, and cook until slightly reduced, about 10 minutes. Keep warm.
2
Heat remaining 2 teaspoons oil in a large saute pan over high heat until oil is hot and shimmering. Add chickpeas, sprinkle with salt, and fry over medium-high heat until browned and crispy, about 3 minutes. Drain on paper towel, and then stir into soup along with rice.
3
Stir chard leaves into soup over medium-high heat in batches, waiting until just wilted and soft before adding more. Simmer 1 minute to heat everything through, and then season with salt and pepper. Let cool before storing in an airtight container for the next day, or freeze for future use.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 teaspoons extra-virgin olive oil, 1 small yellow onion, diced (about 3/4 cup), 1 bunch rainbow chard, stems removed and chopped into 1/2-inch pieces, leaves roughly chopped, 2 medium cloves garlic, minced (about 2 teaspoons), and more.

Yes, Tomato-Chickpea Soup With Rice And Swiss Chard Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato-Chickpea Soup With Rice And Swiss Chard Recipe

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