This is one of those go-to dishes for busy weeknights—it’s fast, easy, and filling. It also happens to be a vegan recipe where legumes and whole grains take center stage. Loads of garlic build a savory flavor base, while Swiss chard contributes a decidedly earthy flavor. If you’re not a big fan of chard, you can also substitute a milder green, such as spinach or baby kale. For heartier appetites, try topping each serving with a fried or poached egg. And that reminds us—though we’re calling this dinner, it would also be splendid for breakfast.
How to Make It
Preheat broiler with oven rack in top position.
Place tomatoes in a mini food processor; pulse until pureed but not completely smooth, 4 to 5 times.
Strip chard leaves from stems; coarsely chop leaves. Cut stems into 1/2-inch pieces.
Mince 5 garlic cloves. Heat a large skillet over medium. Add 2 tablespoons oil; swirl to coat. Add onion and minced garlic; cook, stirring occasionally, 3 minutes. Add chard stem pieces; cook, stirring occasionally, until onion is tender, about 3 minutes. Add cumin, paprika, salt, and pepper; cook, stirring constantly, until heated through, about 30 seconds. Stir in chickpeas and pureed tomatoes; bring to a simmer. Add chard leaves. Reduce heat to medium-low, cover, and simmer until leaves wilt, about 5 minutes.
Cut remaining garlic clove in half. Place bread in a single layer on a baking sheet. Broil until toasted, about 1 minute. Turn bread over; brush with remaining 1 tablespoon oil. Rub cut sides of halved garlic clove over oiled side of toasted bread. Place 1 toast slice on each of 4 plates; top each with about 1 cup chickpea mixture.