Chick-Peas and Swiss Chard

Ingredients

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Chard

  Swiss, raw

  240g

• Garlic

  Raw

  1 clove or 3g

• Lemon juice

  Raw

  ½ tbsp or 8g

• Onions

  Raw

  1 small or 70g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  1 cup or 164g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

Directions

1. Thinly slice the onion and garlic. Dice the tomato in 1/4 inch pieces.
2. Rinse and discard the stems of the Swiss chard and coarsely chop the leaves.
3. Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened.
4. Rinse the canned chick-peas. Add the tomato and chick-peas to the skillet to cook. Stirring occasionally for 5 minutes. Add Swiss chard and covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.

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