Recipe courtesy of Earthbound Farm
Any day of the week, this savory mixture of earthy greens, juicy tomatoes and tender garbanzos makes a succulent accompaniment to simple roasted meats, especially chicken or pork.
On a Meatless Monday, serve it over pasta or rice (we love it with nutty brown rice or a long grain & wild rice combo) for a standout vegetarian main dish for 2. Delish!
Ingredients
| 2 tablespoons | olive oil |
| 1 cup | diced Earthbound Farm Organic Yellow Onion (about 1/2 of a medium onion) |
| 1 teaspoon | chopped garlic |
| 1 package | Earthbound Farm Frozen Organic Rainbow Chard Blend (9 oz) |
| 1 can | diced tomatoes, with juice (14.5 oz) |
| 2 tablespoons | lemon juice |
| 1 can | garbanzo beans, AKA chickpeas (15 oz can, drained and rinsed) |
| 1 teaspoon | paprika |
| 1/2 cup | water or vegetable broth |
| 1 1/2 teaspoons | salt |
| 1/2 teaspoon | Freshly ground black pepper |
| grated Parmesan cheese (optional) |
Directions
Heat oil in a large pot over medium-high heat. Add the onion and garlic, and cook until the onion begins to get translucent, about 5 minutes. (Careful — don’t burn the garlic!)
Reduce the heat to medium and add the tomatoes, frozen Mixed Rainbow Chard and lemon juice. Cook until the chard is tender, stirring frequently (about 10 minutes).
Add the chickpeas, paprika, water, salt and pepper. Simmer about 5 minutes more to heat through.
Serve hot, topped with Parmesan cheese, if desired.
Published by WholeFoods Magazine Online, 8/14/14
