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Tomato-Chickpea Soup with Rice and Swiss Chard Recipe

Lunch Box
Suzanne Lehrer
Published: Last Updated:
Tomato-Chickpea Soup with Rice and Swiss Chard Recipe

[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.

Read more: Lunch Box: Tomato-Chickpea Soup with Rice and Swiss Chard

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

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

Directions

  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.

This Recipe Appears In
Lunch Box: Tomato-Chickpea Soup with Rice and Swiss Chard

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