Tomato-Chickpea Soup with Rice and Swiss Chard

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.