Tuesday, May 18, 2010

One! Pot! Wonder! (a.k.a. chickpeas and chard)

chickpeas and chard

Friends, we have now almost moved beyond the unpredictable sh*t show that is spring. The glorious, warm, gardeny, hammocky, much lovelier summer is just around the corner. Hallelujah. I was driving in a car with my boss today (it happens now and again) and we were chatting about seasons and how living in Ontario makes you kind of a season addict. As much as the nearly-perpetual sunshineyness and outdoor appliances of California sometimes call to me, I have to say that I've grown accustomed to the distinct winter, spring, summer, and fall of my Canadian home. I will admit that I like the mild hibernation that comes with the winter months. Lots of time to hole up inside, read books, watch TV, and cook.

Oh, don't get me wrong, I like to cook in the summer time, too. It's just that my time spent in the kitchen and the number of ingredients in my recipes both drop dramatically. Food is so wonderful in the summer, who needs to spend time gussying it up?

Like chard. And chick peas. Both so delicious. No frivolity necessary. This is one of those "one pot meals" that lady magazines like to write about. It is quick to prepare and very tasty. And it leaves you lots of time to hang wash on the clothesline, weed your garden, pick lilacs for your dining room, or go to Toronto for a Sharon Jones concert. What? Isn't everyone doing that next week?

rainbow chard

Chickpeas and Chard

1 cup uncooked rice
2 cups of water
pinch of saffron threads
1 tbsp olive oil
1 onion, chopped
3 cloves of garlic, minced
1/2 cup soup stock
1 tbsp soy sauce
1 bunch of swiss chard cut into ribbons, including the stems
2 cups of chickpeas
2 tsp fresh thyme

Boil the water and add your rice. When the rice is almost cooked, add those saffron threads.

Heat the oil over medium heat and add onion, cooking until mostly tender.

Add garlic and let cook for a minute more then add the soup stock and soy sauce, cover, and cook for five minutes.

Add rice and chickpeas, reduce heat to medium-low.

Add chard, stir to combine everything, then cover and let cook until chard has wilted, about three minutes.

Season with salt and pepper to taste. Also excellent with gomashio if you have any lying around.

Serves four.

good smells

Some Notes:

-I really, truly am going to Toronto to see Sharon Jones play next week. Hooray! I am actually taking a mini holiday and staying in the city for three days in order to do a whirlwind tour of friend visiting and good-food-eating. I've been to Fressen before and enjoyed it, Juice For Life is a classic stand-by, and I'd really love to check out the Wilco-themed sandwich shop. Any other suggestions?

-Also exciting: I managed to get a shockingly affordable business-class train fare for the trip which means an assigned seat, pre-boarding time spent in the "Via One Lounge", booze on offer, and a vegan meal! Oh the glamour of having food served to you on the train! Perhaps I will live blog it. Because I'm pretty sure they have the internet in Via One as well.

-Things that are now growing in the garden: Beets! Chard! Kale! Garlic! Mint!


This Time Last Year: Pesto of Science!


Cassandra said...

Looks good! I want to try this with kale I got from the farmers' market!

VivaciousVegan said...

I think this looks delicious!
I have some rainbow chard in the fridge right now!!!!
I have been looking for more chickpea recipes!!

The Ordinary Vegetarian said...

Sounds scrummy! Have fun on your miniature vacation. Love the new header, by the way. I think it is extremely appropriate for you to have a header with one of your heart shaped baked goods.

The Voracious Vegan said...

I REALLY love meals like this, I think it might be what I make for dinner tonight. Thanks for the idea!

Anardana said...

I had pretty damn good vegan food on the train this summer on my honeymoon!

zoom said...

This sounds yummy. I'm going to make it!

wootabix said...

this looks super tasty! i'll be trying it ASAP. thank you!

Anonymous said...

Zoom has me sold. I bought chard tonight and I'm going to make this in the morning!