Eating For Two: Swiss Chard With Tomatoes And Chickpeas Recipe

• 3/4 cup (5 ounces) dried chickpeas or 1 20-ounce can chickpeas, drained
• 1/4 cup olive oil
• 5 garlic cloves, finely chopped
• 6 canned plum tomatoes, drained and finely diced
• 1 or 2 bunches (about 1 pound) fresh Swiss chard, washed, stems cut crosswise into 1/4 inch sections, leaves cut into 1-inch-wide ribbons
• 1 teaspoon salt
• Freshly ground pepper
• 1 teaspoon good-quality extra-virgin olive oil

1. If using dried chickpeas: Soak overnight in cold water to cover by about 3 inches. Drain. In a medium pot, bring the chickpeas and 2 1/2 cups water to a boil. Cover, lower the heat, and simmer until tender. You should check after an hour, but this could take as long as 3 hours.
2. Put the oil in a wide, medium pot over medium-high heat. When hot, add the garlic and stir for 20 seconds. Add the tomatoes and stir for a minute. Add the chard stems and stir for 2 minutes. Add the chard leaves and stir until they wilt. Add the chickpeas, their cooking liquid, the salt, and 3/4 cup water (if using canned, drained chickpeas, add them now along with 3/4 cup water or stock; easy on the salt). Mix well. Cook on medium heat, uncovered, for 20 minutes, stirring occasionally. There should be a little thick juice left at the bottom of the pot when you finish. Taste for salt and pepper. Serve hot or at room temperature, drizzled with the good extra-virgin olive oil.

chickpeas, olive oil, garlic, tomatoes, bunches, salt, freshly ground pepper, olive oil

Taken from www.seriouseats.com/recipes/2008/05/swiss-chard-with-tomatoes-and-chickpeas-recipe.html (may not work)