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Moroccan-spiced chickpeas and lemony chard on garlic toasts
Dairy-Free, Soy-Free, Vegan, No Added Sugar
2 Servings, 710 Calories/Serving
25–40 Minutes
Garlic bread just got a major upgrade. From side dish to main course, these flavorful toasts are piled high with saucy chickpeas, wilted chard, and crunchy walnuts.
In your bag
- 1 or 2 cloves organic peeled fresh garlic
- 2 ciabatta rolls
- 1 organic lemon
- 5 ounces organic chopped chard or other leafy greens
- 1 organic yellow onion
- 1½ cups cooked chickpeas
- 3 tablespoons walnut pieces
- Sunbasket Moroccan spice blend (coriander - cumin - allspice - cinnamon)
- ½ cup diced fire-roasted tomatoes
Nutrition per serving
Calories 710, Total Fat 26g (33% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1020mg (44% DV), Total Carb. 100g (36% DV), Fiber 15g (54% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains:
Tree Nuts (walnut), Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Make the garlic toasts
Heat the oven to 350°F.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Cut the ciabatta rolls in half horizontally.
In a small bowl, stir together the garlic and 1 to 2 tablespoons oil. Season with salt and pepper.
On a sheet pan, place the ciabatta, cut sides up, and brush with the garlic mixture. Toast in the oven until golden brown, 8 to 10 minutes. Meanwhile, prepare the chard.
2
Cook the chard
- Zest and juice the lemon, keeping the zest and juice separate (the juice will be divided between the chard and the chickpeas).
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the chard, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Transfer to a medium bowl. Add more oil between batches if needed.
To the bowl with the chard, stir in the lemon zest and 1 tablespoon [2 TBL] lemon juice and season to taste with salt and pepper; cover to keep warm. Do not clean the pan. While the chard is cooking, prepare the remaining ingredients.
3
Prep the remaining ingredients; cook the chickpeas
- Peel and thinly slice enough onion to measure 1 cup [1½ cups].
- Rinse the chickpeas.
- Coarsely chop the walnuts for garnish.
In the same pan used for the chard, warm 2 to 4 teaspoons oil over medium-high heat until hot but not smoking. Add the onion and Moroccan spice blend, season with salt and pepper, and cook, stirring occasionally, until fragrant and the onion starts to soften, 2 to 3 minutes.
Add the chickpeas and tomatoes and bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, until the chickpeas are heated through and the sauce is thickened slightly, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper and lemon juice, if desired.
Serve
Transfer the garlic toasts to individual plates. Top with the chard, then the chickpeas and sauce. Garnish with the walnuts and serve as open-faced sandwiches.
Kids Can!
- Press the garlic (if you have a press).
- Brush the ciabatta with the garlic mixture.
- Measure the onion.
- Rinse the chickpeas.
- Garnish with the walnuts.