Swiss Chard with Garlic, Tomatoes and Chickpeas

[Guest guest]

I use rainbow chard, I love the pretty colors.

bertha

 

Swiss Chard with Garlic, Tomatoes and Chickpeas

 

3/4 cup dried chickpeas or 1 20 ounce can chickpeas, drained

1/4 cup olive oil

5 garlic cloves, finely chopped

6 canned plum tomatoes, drained and finely diced

1 or 2 bunches, about 1 pound fresh Swiss chard, washed, stems cut crosswise

into 1/4 inch sections, leaves cut into 1 inch wide ribbons

1 teaspoon salt

freshly ground pepper

1 teaspoon olive oil

 

If using dried chickpeas: Soak overnight in cold water to cover by about 3

inches. Drain. In a medium pot, bring the chickpeas and 2 1/2 cups water to a

boil. Cover, lower the heat, and simmer until tender. You should check after an

hour, but this could take as long as 3 hours.

Put the oil in a wide, medium pot over medium-high heat. When hot, add the

garlic and stir for 20 seconds. Add the tomatoes and stir for a minute. Add the

chard stems and stir for 2 minutes. Add the chard leaves and stir until they

wilt. Add the chickpeas, their cooking liquid, the salt, and 3/4 cup water (if

using canned, drained chickpeas, add them now along with 3/4 cup water or stock;

easy on the salt). Mix well. Cook on medium heat, uncovered, for 20 minutes,

stirring occasionally. There should be a little thick juice left at the bottom

of the pot when you finish. Taste for salt and pepper. Serve hot or at room

temperature, drizzled with the good extra-virgin olive oil.

Serves 4 to 6.