Recipe and photography originally from The Kitchen Sink
Ingredients
1 tablespoon olive oil
1 medium-sized onion, halved and sliced into thin half-moons
3 medium-sized cloves of garlic, peeled and sliced thinly
pinch crushed red pepper flakes (a large pinch, in my case)
2 bunches Swiss chard, stems removed and roughly chopped
kosher or sea salt
juice of one lemon
1 28-ounce can chopped tomatoes
1 14-ounce can chickpeas, drained and rinsed
Instructions
Heat oil in a large pot over medium heat. Add the onions, garlic and red pepper flakes to the oil and cook several minutes, until the onions are translucent. Add the chard, a healthy pinch of salt and the lemon juice. Stir until the chard has wilted. (If the chard soaks up the lemon juice, add a little water or a splash or red or white wine—just enough to keep a little bit of liquid at the bottom of the pot.) Once the chard is wilted, add the tomatoes (and their juice) and chickpeas, cover the pot, reduce the heat and simmer for 15 minutes or so, until the chard has become very soft. Taste for seasoning and adjust if necessary. Serve hot.