Braised Chickpeas with Chard

Braised Chickpeas with Chard

from themodernproper.com
20 min
4 servings

Another few-ingredient, scour-the-pantry recipe, coming in hot! Smoked paprika and jarred marinara sauce punch up a simple vegetarian dinner of tomato-y braised chickpeas with chard.

Ingredients

  • ¼ cup extra-virgin olive oil or unsalted butter
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon smoked paprika
  • 1 (24-ounce) jar marinara sauce
  • 2 cups stemmed Swiss chard leaves or curly kale, roughly chopped
  • 4 slices bread, toasted

Directions

  1. 1

    Heat the olive oil in a large skillet over medium heat. Once the oil is glistening, add the chickpeas and cook, stirring occasionally, until just beginning to brown, about 4 minutes. Add the garlic and paprika. Cook, stirring, until fragrant, about 2 more minutes.

  2. 2

    Pour in the marinara and cook, stirring, until the sauce begins to thicken, about 10 minutes. Add the greens and stir until just wilted, about 2 minutes.

  3. 3

    Spoon the mixture over the toast, dividing evenly.