Hey folks. My internet has been down at home, so I finally transferred my posts to a USB drive so I can post them from school. Enjoy!
This is one of my favorite combinations for lunch. It’s not complicated, and it tastes great with penne for a quick meal, over gnocchi for something fancier, or over brown rice for a hearty meal.
Chickpeas with Chard
- 2 tbsp vegetable oil
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 can diced tomatoes
- 1 bunch Swiss chard, chopped with stems
- 2 cups cooked chickpeas, or 1 can, drained & rinsed
- salt and pepper to taste
- parmesan (optional)
Heat oil in a large skillet over medium low heat. Add onions and cook until caramelized, about 10 minutes. Add garlic and cook until soft, ~2 minutes. Add tomatoes, and cook until thickened, ~5 minutes. Add chard & chickpeas, stir until everything is coated, then cover. Cook covered until chard is sufficiently wilted, ~5 minutes. Put over carb of choice, sprinkle with parmesan if desired, and enjoy! Serves 4.