Swiss Chard and Chickpeas
- 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 for 2 minutes. Add chard leaves and cook 3 minutes longer. Drain.
- In a large frying pan, heat oil. Add onion and cook 2-3 minutes, or until softened. Add garlic and cook 1 minute longer.
- Add chard, chickpeas, tomatoes and 1 cup water. Partially cover and simmer 12 minutes or until excess liquid begins to evaporate. Season with salt and pepper.