Contributed by (Recipe adapted from “Paula Wolfert” at www.paula-wolfert.com)

Ingredients

3/4 lb Swiss chard leaves, stemmed, rinsed and torn into large pieces
2 large cloves Garlic, peeled
1/2 tsp coarse Salt
1 tsp ground Coriander
1 small dried red Chile
2 Tbs Olive oil
1/2 C minced Onion
2 tsp Tomato paste
1 C cooked Chickpeas with 3/4 cup cooking liquid
1 Lemon, cut in wedges, optional

Instructions

In a pot, steam chard leaves until tender, about 5 minutes. Set leaves in colander to drain. Squeeze out excess moisture and shred coarsely. Crush garlic in mortar with salt, coriander and chile until thick, crumbly paste forms. Heat olive oil in 10-inch skillet and sauté onion until pale-golden. Add garlic paste and tomato paste and stir into oil until sizzling. Add chard, cooked chickpeas and cooking liquid and cook, stirring occasionally, 10 minutes. Remove from heat and let stand until ready to serve. (Contents of skillet should be very moist but not soupy. For looser texture, stir in more chick pea cooking liquid.) Serve warm, at room temperature or cold with lemon wedges.

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