Tomato-Chickpea Soup with Rice and Swiss Chard Recipe

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Category
Soup
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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.