Adapted from Cooking Light, May 2007

The original recipe included ground chicken, and I'm not a big meat-eater, so I left out the chicken, replaced the chicken broth with vegetable broth, and added some quinoa to provide a complete protein source.

2 teaspoons olive oil
1 cup chopped onion
3 garlic cloves
6 oz can tomato paste
2 (15.5 oz) cans chickpeas, rinsed and drained
4 cups chopped Swiss chard
2 cups chopped tomato
1 cup uncooked quinoa
1 cup water
1 teaspoon chili powder
1/4 teaspoon ground red pepper
1/2 teaspoon cumin
1/2 teaspoon kosher salt
4 cups vegetable broth

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic and sauté about 5 minutes. Add tomato paste and cook 1 minute. Add remaining ingredients and bring to a boil. Reduce heat and simmer 15 minutes. Serve with crusty bread.

Freeze leftovers (because there will be a lot) in heavy-duty zip-top plastic bags, to be enjoyed over the next 2 or 3 months.

Servings: about 8 to 10