All Recipes

Tomato-Chickpea Soup with Rice and Swiss Chard Recipe

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

Category
Soup
Cusine
American

What do you need?

How to make?

Ingredients

5 teaspoons extra-virgin olive oil

1 small yellow onion, diced

1 bunch rainbow chard, stems removed and chopped into 1/2-inch pieces, leaves roughly chopped

2 medium cloves garlic, minced

1 can crushed tomatoes

Kosher salt

2 cups low-sodium vegetable stock

1 can chickpeas, drained and rinsed

1/2 cup basmati rice, cooked according to package directions

Freshly ground black pepper

Directions

Heat 3 teaspoons oil in medium pot over medium heat. Add onions and chard stems and sauté 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. Heat remaining 2 teaspoons oil in a large sauté 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. 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.