When it hits 90 plus degrees outside the last thing I want to do is spend a lot of time in the kitchen cooking. Dinner last night, sautéed swiss chard with garlic and roasted chickpeas over rice. (Roasted chickpeas are the best 🙌🏻)

I make sure to set up the rice and the chickpeas so they are cooking at the same time. They both take about 20 minutes give or take. While those are cooking, I prepare the swiss chard and garlic. When the rice and chickpeas have about 3 minutes left, I sauté the chard. Having a system in place keeps me from being in the kitchen for long periods of time when it’s hot outside. What systems do have to limit your time in the kitchen?

Swiss Chard with Garlic

1 bunch of swiss chard cut into long strips with stem intact

3 cloves garlic minced

1 tsp avocado oil

Roasted Chickpeas

1 can chickpeas drained and rinsed

Olive oil

Salt

Rice

1 cup rice

2 cups filtered water

1 tsp salt

Preheat oven to 400 degrees. Take rinsed chickpeas and dry them with a towel. Remove any loose skins. Place on a baking sheet with parchment or a non-stick oven liner. Drizzle with olive oil and salt and spread out evenly on baking sheet. Place in oven and bake for about 20 minutes or until crispy.

Place rice, water, and salt into a saucepan and stir. Bring to a boil and then reduce heat to a simmer, cover and cook for 20 minutes. Fluff rice with a fork when it is done.

In a cast iron skillet over medium heat add avocado oil, swiss chard, garlic, and salt. Sauté for about 3 minutes or until chard turns bright green and wilts just slightly. Remove from heat.

Place rice, swiss chard, and chickpeas in a bowl. Add additional salt, pepper, or any of your favorite spices.