Tomato-Chickpea Soup with Rice and Swiss Chard

Ingredients

• 2 servings pepper black freshly ground
• 15.5 ounce garbanzo beans drained and rinsed canned
• 28 ounce canned tomatoes crushed canned
• 1 bunch swiss chard chopped roughly chopped
• 0.5 cup basmati rice cooked
• 2 teaspoons garlic clove minced
• 2 servings kosher salt 
• 5 teaspoons olive oil extra virgin extra-virgin
• 2 cups vegetable stock low-sodium
• 0.8 cup onion diced yellow

Equipment

• frying pan
• paper towels
• pot

Directions

1. Heat 3 teaspoons oil in medium pot over medium heat.
2. Add onions and chard stems (not leaves) and sauté until onions are translucent and stems are softened, about 5 minutes.
3. Add garlic and cook, stirring until fragrant, about 1 minute.
4. 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.
5. Heat remaining 2 teaspoons oil in a large sauté pan over high heat until oil is hot and shimmering.
6. Add chickpeas, sprinkle with salt, and fry over medium-high heat until browned and crispy, about 3 minutes.
7. Drain on paper towel, and then stir into soup along with rice.
8. 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.
9. Let cool before storing in an airtight container for the next day, or freeze for future use.