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.
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
Calcium 18% DV
Potassium 21% DV
Added sugars g
How to Make It
Preheat broiler with oven rack in top position.
Place tomatoes in a mini food processor; pulse until pureed but not completely smooth, 4 to 5 times.
Strip chard leaves from stems; coarsely chop leaves. Cut stems into 1/2-inch pieces.
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.