Serves 4
cold or at room temperature
The bright red leaves of the chard add interest to the brown garbanzo (chickpeas) dish.
1 lb. (450 g) Swiss chard*, rinsed and drained
3 Tbs. (40 ml) olive oil
1 small onion, cut in half then sliced
1 sliced garlic clove
1 cup (250 ml) of canned garbanzo beans*, drained
1 large chopped tomato
2 Tbs. (25 ml) each: water and lemon juice
salt and black pepper to taste
1. Remove and discard the white stems from the chard, chop the leaves.
2. Heat the oil over low heat.
3. Sauté the onion and garlic (5 minutes).
4. Add the garbanzo beans, tomatoes, and cook (5 minutes).
5. Add the Swiss chard and water, cover, simmer (3 minutes).
6. Remove the skillet from the heat. Stir in the lemon juice, salt and pepper (to taste or optional).
7. Cool to room temperature before serving.
*Swiss chard = high in vitamins A, K, and C; rich in minerals, dietary fiber and protein
*garbanzo beans= source of zinc, folate and protein; very high in dietary fiber
-modified "Please to the Table" by Znya von Bremzen and John Welchman
