Chickpeas and Chard + Pan Roasted Tomatoes

Sorry for the lack of posts this past week. I’ve been reading The Fountainhead by Ayn Rand and I get pretty caught up in books so most of my spare time went into that. I finished it this evening though and I must say it is great, great piece of literature. If you’ve got the time and the interest, check it out.

I stumbled upon this delightful recipe (though slightly re-vised) in the one and only magazine that I ever read, Real Simple.  It’s a pretty thick magazine so I rarely make my way through the whole thing but I always make it a point to check out their recipes. In my opinion it is a bit of a lottery, sometimes their recipes are interesting and awesome and other times I get the feeling that the recipes were an after thought and they just threw something together. Although, this one was indeed a hit. It’s a vegetarian dish but definitely filling and packed with yummy nutrients.

 

tomatoes, fresh from the farmers market

Ingredients: Serves 2 with left-overs

2 cups of cooked bulgar wheat

2 tablespoons of cold pressed extra virgin olive oil

4 small plum tomatoes, halved lengthwise

1 small bunch of swiss chard, thick stems and ribs removed, torn into pieces

1/3 cup of thompson raisins

2 cloves of garlic, minced

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

1- 15 ounce can of chickpeas, well rinsed

juice of one lemon

2 tablespoons of water

Method:

- Heat your olive oil in a large skillet over medium high heat. Place your tomatoes in the pan, cut side down, allow to cook, occasionally shaking the pan, until browned and tender. About 3-5 minutes.  Turn tomatoes to the other side and cook for 1 more minute. Transfer to a plate.

- Reduce the heat to medium and add your chard, garlic, raisins, 2 tablespoons of water, salt and pepper to the skillet. Cook and toss for 2-3 minutes until the chard has wilted.

- Return the tomatoes to the skillet along with the chickpeas and lemon juice. Toss until heated through and slightly thickened, about 1 to 2 minutes. Serve over the cooked bulgar.

I’m not big on “nutritional information” because of how deceptive it can be.  People are often concerned about things being “low fat” or “sugar free” not realizing that in order to become that the food is subjected to degrading processing that strips any nutrients from the food. But, since I have it and it’s a good thing when used in the right way, here you are.

Nutritional Information

  • Per Serving
  • Calories 300
  • Fat 9g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 540mg
  • Protein 10g
  • Carbohydrate 51g
  • Sugar 11g
  • Fiber 8g
  • Iron 3mg
  • Calcium 90mg

What better way to close than with a quote from The Fountainhead? :

“And what, incidentally, do you think integrity is? The ability not to pick a watch out of your neighbor’s pocket? No, it’s not as easy as that.  If that were all, I’d say ninety-five percent of humanity were honest, upright men. Only, as you can see, they aren’t. Integrity is the ability to stand by an idea.” – Ayn Rand (The Fountainhead)

Have a wonderful day!

Up next : Sprouted French Toast+ Filled with Banana

About these ads
Category : Lunch, Recipes, Supper
Tags : , , , , , , ,