Chickpeas With Bacon, Portabellos And Leeks Over Lemony Swiss Chard

  1. It's important to use dry chickpeas for this dish. To cook, soak the chickpeas overnight or longer, changing the water a couple of times. Drain. Add water to cover by an inch or so. Bring to a simmer and cook, covered, over the lowest simmer you can. The water should just "smile." Chickpeas vary dramatically in their cooking time, so start checking at 40 minutes. When the texture becomes creamy rather than grainy, they're done. Drain and pat dry to use immediately in this dish, or drain and store in the fridge and they'll be dry enough to use. If you use canned chickpeas, simply drain and dry.
  2. Put the bacon on to fry.
  3. While the bacon is frying, slice the mushroom into bite size pieces about 1/4" thick, and slice the leeks into 1/8" rounds. Put aside.
  4. Rough chop the chard and wash it, putting it into a separate pan with a few extra splashes of water.
  5. When the bacon is done, drain and set aside.
  6. Leave about half a tablespoon of bacon fat in the pan and add half a tablespoon of butter to melt under low to medium heat.
  7. Turn the heat on under the chard and steam, stirring occasionally.
  8. When the butter starts to sizzle, put in the mushrooms and leeks, stirring to coat with the butter and bacon fat. When they start to glisten, add the chickpeas. Stir occasionally.
  9. When the chard has wilted, the chickpea mix will be done.
  10. Plate the chard and give it a generous squirt of lemon juice. Add the chickpea mix on top, with the bacon snapped into pieces, and drizzle with lemon juice.
  11. Add salt and/or pepper and/or fresh herbs of your choice (parsley is nice) to taste.

bacon, portobello mushroom, leek, swiss chard, unsalted butter, generous

Taken from food52.com/recipes/27709-chickpeas-with-bacon-portabellos-and-leeks-over-lemony-swiss-chard (may not work)

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