Eating For Two: Swiss Chard With Tomatoes And Chickpeas Recipe

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

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