Spiced Chard and Chickpeas over Black Rice

What did you have for dinner this evening?
Was it amazing? Just in case you had a less than amazing dinner this evening, I wanted to share an idea to keep in mind for tomorrows dinner: Spiced Chard and Chickpeas over Coconut Black Rice
1 bunch chard
2 cloves garlic
1 small onion
1/2 c chickpeas
1 c black rice
1 c coconut milk
1.5 c water
1/2 tsp sea salt
1 tsp cumin
1/2 jalapeno pepper
1/2 c apricots, plums or cranberries
4 tbl olive oil
1/2 c nuts
soak chickpeas for 24 hours, rinse and boil for one hour. Remove when tender, rinse, set aside.
Add black rice and water and coconut milk to pot, bring to boil. Once rice boils, cover and turn down to simmer for 30 -35 minutes or until desired consistency.
Remove from heat and set aside.
Chop garlic, onions, pepper, dried fruit, and chard, set aside in separate bowls.
Add chickpeas, garlic, onions and peppers to pan with olive oil, saute it for 3-5 minutes, add chard and saute for 3 more minutes.
Serve.
Enjoy
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One response to “Spiced Chard and Chickpeas over Black Rice

  1. Pingback: One-Pan Chickpea, Spinach and Egg Hash | Seattle Foodshed·

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