Rainbow Chard and Chickpeas
Rainbow chard is one of the easiest vegetables to grow. All I do is plant the seeds and watch it grow. I have so much every year and freeze a few packages. But nothing beats the fresh chard. This is a very simple and tasty chard dish to enjoy any time of year!
1 small bunch of Rainbow chard, a good handful washed and dried with any tough stems removed.
1 can of chickpeas drained and rinsed
4 plump cloves garlic finely chopped
1/2 fresh chili peppper finely chopped or a pinch of dried flakes (use your favorite pepper, I even use jalapeno when in season)
The zest of 1 lemon
Salt and pepper
Prepare the chard first – chop the stems into pieces about 1-2 inches and set aside then roughly chop the leaves and set aside separately. In a pan heat a generous pouring of olive oil, chili, garlic and a large pinch fine salt. Allow the garlic to sizzle but don’t let it go brown. Throw in the chard stems and toss for about a minutes to ensure they soften.
Add the leaves then the lemon zest and stir well.
Pour all this over the chickpeas in a bowl, toss well adding some freshly ground black pepper and serve.