Chickpeas With Chard and Pan-Roasted Tomatoes

Ingredients  Serves 4

1 

cup 

brown rice

2 

tablespoons 

olive oil

4 

small plum tomatoes, halved lengthwise

1 

small bunch Swiss chard, thick stems and ribs removed and leaves torn (about 8 cups)

1/3 

cup 

golden raisins

2 

cloves 

garlic, thinly sliced

kosher salt and black pepper

1 

15-ounce can chickpeas, rinsed

2 

tablespoons 

fresh lemon juice

Directions

1. Cook the rice according to the package directions.
2. Twenty minutes before the rice is done, heat the oil in a large skillet over medium-high heat. Add the tomatoes, cut-side down, and cook, shaking the pan occasionally, until browned and starting to soften, 3 to 5 minutes; turn and cook for 1 minute more. Transfer to a plate.
3. Reduce heat to medium and add the chard, raisins, garlic, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet. Cook, tossing, until the chard wilts, 2 to 3 minutes.
4. Return the tomatoes to the skillet, add the chickpeas and lemon juice, and toss until heated through, 1 to 2 minutes. Serve over the rice.