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.
- Yield:serves 2 to 3
- Active time: 25 minutes
- Total time:40 minutes
- 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
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.
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.