Tomato-Chickpea Soup with Rice and Swiss Chard
Tomato-Chickpea Soup with Rice and Swiss Chard might be just the main course you are searching for. This recipe serves 2. One portion of this dish contains about 22g of protein, 16g of fat, and a total of 529 calories. It will be a hit at your Autumn event. A mixture of pepper, rainbow chard, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free and vegan diet.
Instructions
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.