Swiss Chard and Chickpeas

Fresh vegetable swiss chard wiarton farmers' market polka dot hen produce
Swiss chard grows in the early spring

Rick Marzullo O’Connell

1 1/2 lb. Swiss chard

1/4 c. olive oil

1 med. onion, chopped

3 garlic cloves, chopped

2 c. cooked chick peas, rinsed and drained

1 3/4 c. chopped tomatoes

1 c. water

3/4 teas. salt 

1/4 teas. pepper

Separate stems from leaves of chard. Slice stems into 2” pieces; chop leaves coarsely. Cook chard stems in boiling salted water for 2 minutes. Add chard leaves and cook 3 more minutes. Drain well.

In a frying pan, heat oil over medium heat. Cook onion until softened. Add garlic and cook 1 minute longer. Add chard, chick peas, tomatoes, 1c. water and seasoning. Partially cover and simmer until flavours blend and excess liquid evaporates (around 15 minutes.) Serves 4-6 as a side dish or toss with pasta for a main dish.