2 Servings 20 min Cook
1 1/2 Tbsp Olive Oil
2 1/3 Grams Chard
1 Clove Garlic
1/2 Tbsp Lemon Juice
1 Small Onions
1 Cup Chickpeas
1 Medium whole (2-3/5" dia) Tomatoes
Thinly slice the onion and garlic.
Dice the tomato in 1/4 inch pieces.
Rinse and discard the stems of the Swiss chard and coarsely chop the leaves.
Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened.
Rinse the canned chick-peas.
Add the tomato and chick-peas to the skillet to cook.
Stirring occasionally for 5 minutes.
Add Swiss chard and covered, until wilted, about 2 minutes.
Add lemon juice and season with salt and pepper.
