Happy Monday, everyone!
I hope you all had a wonderful weekend! We celebrated our 5th (!) wedding anniversary on Friday with a little Blue Apron meal before heading out to share a little cheesecake. And then on Saturday, we spent most of the afternoon tubing down the New River–something we’ve always wanted to do and it was so much fun!
Before all of the festivities of the weekend, I set out to make a meal that highlighted and well, used, the rainbow chard we’d gotten in our CSA this past week. I don’t really cook with chard very often, so I was a bit stumped with what exactly to do with it, but this recipe ended up being exactly what I love so much about belonging to a CSA: it was creative, healthy, and totally not something I would have made without having the veggies on hand.
Smoked paprika and chickpeas just belong together. I’ve said it before, but I just love the smoky, almost meat-like flavor that the seasoning infuses in whatever its added to and then the farm fresh zucchini has an almost meaty texture when cooked. I definitely loved having this on hand for lunches at the end of the week!
Smoky Chickpeas with Chard & Zucchini
1/2 small yellow onion, chopped
1 small zucchini, sliced and quartered
2 cloves garlic, chopped
1 15 ounce can chickpeas, drained and rinsed
5 stalks rainbow chard, stems and center ribs removed, and chopped
1 teaspoon smoked paprika
1 tablespoon fresh lemon juice
salt, to taste
pepper, to taste
Heat olive oil in a pan over medium heat. Add onions and zucchini and sauté until they begin to soften, about 3-5 minutes.
Stir in garlic and sauté for another two minutes and then add in chickpeas. Season with paprika, salt, and pepper. Continue to cook, stirring often, until the chickpeas are warm and a thin crust begins to form.
Once the chickpeas are almost done, stir in the rainbow chard. Top with the lemon juice and cook until just wilted.
Serve immediately and enjoy!
Time: 15 minutes