Swiss Chard And Chick Peas
|Swiss chard||2 Pound (2 Bunches)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Garlic||3 Clove (15 gm), chopped|
|Canned chickpeas||16 Ounce, drained, rinsed (1 Can)|
|Canned italian peeled tomatoes||14 Ounce, drained and chopped (1 Can)|
|Water||1 Cup (16 tbs)|
1. Separate stems from leaves of chard. Slice stems into 2-inch pieces; set leaves aside. In a large saucepan, cook chard stems in boiling salted water 2 minutes. Add chard leaves and cook 3 minutes longer. Drain well.
2. In a large frying pan, heat oil over medium heat. Add onion and cook 2 to 3 minutes, or until softened. Add garlic and cook 1 minute longer. Add Swiss chard, chick-peas, tomatoes, and 1 cup water. Partially cover and simmer 12 minutes, or until flavors blend and excess liquid evaporates. Season with salt and pepper.