Photo: Jennifer Causey
Active Time
20 Mins
Total Time
20 Mins
Serves 4 (serving size: 1 topped toast)

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.

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.

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