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Lunch Box

Tomato-Chickpea Soup with Rice and Swiss Chard

Tomato-Chickpea Soup with Rice and Swiss Chard

[Photograph: Suzanne Lehrer]

Note: Frying the chickpeas before adding to the soup gives them a nice, crunchy crust and a boost of flavor. Make extra and season with chipotle powder or cumin for a stand-alone cocktail snack.

To give the soup some heat, add 1 teaspoon crushed red pepper flakes along with the garlic.

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

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Tomato-Chickpea Soup with Rice and Swiss Chard

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About This Recipe

Yield:serves 2 to 3
Active time:25 minutes
Total time:40 minutes
This recipe appears in: Lunch Box: Tomato-Chickpea Soup with Rice and Swiss Chard

Ingredients

  • 5 teaspoons extra-virgin olive oil
  • 1 small yellow onion, diced (about 3/4 cup)
  • 1 bunch rainbow chard, stems removed and chopped into 1/2-inch pieces, leaves roughly chopped
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1 (28 ounce) can crushed tomatoes
  • Kosher salt
  • 2 cups low-sodium vegetable stock
  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 1/2 cup basmati rice, cooked according to package directions
  • Freshly ground black pepper

Procedures

  1. 1

    Heat 3 teaspoons oil in medium pot over medium heat. Add onions and chard stems (not leaves) 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.

  2. 2

    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.

  3. 3

    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.

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