Contributed by (Recipe adapted from “Arielle’s Recipe Archive” at http://recipes.alastra.com)

Ingredients

1 bunch of Red chard leaves, stemmed, rinsed and torn into large pieces
2 large Garlic cloves, peeled
½ tsp coarse Salt
1 tsp ground Coriander
1 small dried red Chili
2 Tbs Olive oil
½ C minced Onion
2 tsp Tomato paste
1 C cooked Garbanzos, with 3/4 cup cooking liquid
1 Lemon, cut in wedges, optional

Instructions

Steam chard leaves until tender, about 5 minutes. Set leaves in colander to drain. Squeeze out excess moisture and shred coarsely. Crush garlic and add salt, coriander and chili 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, Garbanzos and liquid and cook, stirring occasionally, for 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 garbanzo cooking liquid.) Serve warm, at room temperature or cold with lemon wedges. Makes 4 servings.

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