Smoky Chickpea and Chard Shakshuka-Style Skillet

Ingredients

• 3 cans (15 oz each) canned chickpeas
• 3 tbsp tbsp olive oil
• 1 large yellow onion
• 6 garlic cloves
• 1 tbsp grated fresh ginger
• 2 tsp tsp ground cumin
• 2 tsp tsp smoked paprika
• 1 tsp tsp ground coriander
• 1/2 tsp tsp ground turmeric
• 1/4 tsp tsp cayenne pepper(optional)
• 1 can (28 oz) crushed tomatoes
• 1 large bunch swiss chard
• 1/3 cup cup coconut milk
• 1 cup fresh cilantro
• 1/2 cup fresh mint
• 2 tbsp tbsp lemon juice
• 1.5 tsp tsp salt
• 2 cups cups cooked white rice

Instructions

1. 1

   Drain and rinse the chickpeas; pat dry. Chop the onion, mince the garlic, and grate the ginger.

2. 2

   Heat olive oil in a large deep skillet over medium heat. Cook the onion until deeply golden, 8-10 minutes.

3. 3

   Add garlic and ginger and cook 1 minute until fragrant. Stir in cumin, smoked paprika, coriander, turmeric, and cayenne; toast the spices for 1 minute.

4. 4

   Add crushed tomatoes and salt. Simmer uncovered for 12 minutes until slightly thickened.

5. 5

   Stir in the chickpeas and coconut milk. Simmer 8 minutes more.

6. 6

   Meanwhile, strip and chop the chard. Stir it into the skillet and cook until wilted, 4-5 minutes. Taste and adjust salt.

7. 7

   Pulse cilantro, mint, lemon juice, and a pinch of salt into a rough herb sauce.

8. 8

   Spoon the skillet over warm white rice, top with the herb sauce, and serve.

9. 9

   Optional: crisp half the chickpeas in a dry pan first for texture contrast before adding the rest to the sauce.