Lunch Box: Tomato-Chickpea Soup with Rice and Swiss Chard
One of my greatest lunch pet peeves is ordering takeout soup; I eagerly carry it back to my arctic-temperature office, only to find that it's a bucket of salt disguised as a lunch item. And worse—it's only filling for about 45 minutes.
This soup is an ode to soup lovers who want a meal in a bowl—something that can be a prelude to a half-sandwich, or a lunch all on its own. It's incredibly quick and easy to make, and as it's entirely vegetarian, there is no risk of overcooking anything in a microwave reheat at lunchtime.
To give the chickpeas a little extra something, I fried them beforehand to get a brown crust that holds up in the broth. (The hardest thing about making this is not eating all of them before adding them into the pot.)
This soup has the added bonus of being in line with any eat-right New Year's resolution goals you might have made: tomatoes and chard are a 1-2 punch of antioxidants, and chickpeas are packed with fiber. Hale, hearty, and healthy. Maybe even throw a roll in there as a carb reward for making smart lunch choices.
About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. On twitter and instagram @suzerbruiser