Cut off the bottom inch of the chard stems and toss. Chop up the remaining chard leaves and stems and toss all wet from rinsing into a pot on medium-high heat. Put on lid. About 4-5 minutes later remove lid and turn off heat. The chard should be all wilty and dark green and should have reduced considerably in size. Drain & set aside.
In a large pot, heat oil and add in onion, garlic and chili pepper flakes. Saute until translucent. Add in chard, chickpeas, lime juice and tomatoes along with a bit of salt & pepper. Stir to combine. Once everything is heated through...about 5 minutes, serve over rice with a bit of feta cheese and parsley to top it off.
Originally Submitted
5/20/2008
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