The other one was this eggplant compote tossed with pasta and topped with a poached egg. I think this recipe came from Bon Appetit? It was also disappointing because it just tasted kind of boring. (I always love a poached egg, though.)
These recipes were both kind of complicated in their own ways. The curry had a lot of whole spices going on, and the pasta dish involved poaching eggs (something neither Joe nor I have managed to quite master). So last night I was just kind of fed up and felt like making something really simple that wasn't going to be spectacular in any way but that was just going to taste good. Not crazy good, but plain and satisfying good. I ended up throwing together this simple recipe from (appropriately enough) Real Simple magazine, and it fit the bill pretty well. Simple flavors, fresh ingredients, unfussy preparation. Sometimes that's just what you need.
Chickpeas & Chard with Pan-Roasted Tomatoes
Paraphrased from Real Simple
- 1 cup brown rice
- 2 teaspoons olive oil, divided (if you're using a nonstick pan -- use more if using a regular pan)
- 4 plum tomatoes, halved lengthwise
- One bunch chard, washed thoroughly, thick stems removed, leaves torn
- 2 cloves garlic, sliced thinly
- 1/3 cup golden raisins
- One 15-oz can chickpeas, drained and rinsed
- 2 tablespoons lemon juice
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