Chickpeas With Chard And Pan-Roasted Tomatoes

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1 cup brown rice

2 tablespoons olive oil

4 small plum tomatoes, halved lengthwise

1 small bunch Swiss chard, thick stems and ribs removed and leaves torn (about 8 cups)

1/3 cup golden raisins

2 cloves garlic, thinly sliced

kosher salt and black pepper

1 15-ounce can chickpeas, rinsed

2 tablespoons fresh lemon juice

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