Chickpeas and Swiss Chard

Serves 2

If you can’t find good Swiss Chard, try this with spinach. It’s just as good.

1 small onion, thinly sliced.
1 garlic clove, thinly sliced. More to taste.
1 ½ tbsp. olive oil
1 tomato, cut into ¼ inch slices
1 cup rinsed canned chickpeas
8 oz. Swiss chard, stems discarded and coarsely chopped. Substitute same amount of spinach, if desired.
½ tsp fresh lemon juice, or to taste
Pinch crush red chili flakes, optional

1. Over moderately low heat, heat oil in a large, non-stick skillet.
2. Cook onion and garlic, stirring until softened.
3. Add tomato and chickpeas and cook, stirring, until softened, about 5 minutes.
4. Add Chard (or spinach) and cook, covered, until wilted, about 2 minutes.
5. Add lemon juice, season with salt and pepper and stir before serving.

Serve with: Rice or couscous

Source: Adapted from Gourmet Magazine, September 1999

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