Chickpeas With Chard & Pan-Roasted Tomatoes

1 cup brown rice
2 Tbs olive oil
4 small plum tomatoes, halved lengthwise
1 small bunch Swiss chard, thick stems and ribs removed and leaves torn
2 cloves garlic, thinly sliced
salt and black pepper
1 15oz can chickpeas, rinsed and drained

1) Cook the rice according to package directions.
2) Twenty minutes before the rice is done, heat the oil in a large skillet over medium-high heat. Add the tomatoes, cut-side down, and cook, shaking the pan occasionally, until browned and starting to soften, 3 to 5 minutes; turn and cook for 1 minute more. Transfer to a plate.
3) Reduce heat to medium and add the chard, garlic, 2 Tbs water, 1/2 tsp salt and 1/4 tsp pepper to the skillet. Cook, tossing, until the chard wilts, 2 to 3 minutes.
4) Return the tomatoes to the skillet, add the chickpeas, and toss until heated through, 1 to 2 minutes. Serve over the rice.

Review: I used instant brown rice, and cooked everything at the same time. It took quite a bit to manage 3 burners of cooking at the same time, but it all finished together and saved a lot of cooking time. This had a great savory flavor, but the tomatoes become a little mushy in this process. I also think this would be better served over couscous (especially Israeli couscous).

Adapted from:

http://www.realsimple.com/food-recipes/browse-all-recipes/chickpeas-with-chard-and-pan-roasted-tomatoes