Chickpeas and Swiss Chard Tunisian Style

This recipe comes from well-known cookbook author and Mediterranean cooking expert Paul Wolfert.

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 tbsp	olive oil
1/2 cup	minced onion
2 tsp	tomato paste
1 cup	cooked chickpeas with 3/4 cup cooking (or can) liquid
1	lemon, cut in wedges, optional

Directions

1. In a medium pot or microwaveable dish, parboil or microwave chard leaves until tender, about 5 minutes. 2. Set leaves in colander to drain. 3. Squeeze out excess moisture and shred coarsely. 4. Crush garlic in mortar with salt, coriander and chile until thick, crumbly paste forms, 5. Heat olive oil in 10-inch skillet and saut� onion until pale-golden. 6. Add garlic paste and tomato paste and stir into oil until sizzling. 7. Add chard, cooked chickpeas and cooking liquid and cook, stirring occasionally, 10 minutes. 8. 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.) 9. Serve warm, at room temperature or cold with lemon wedges. Makes 4 servings.

Source: http://www.paula-wolfert.com