¼ cup olive oil
1 large clove garlic, chopped
1 small red onion, chopped
1 small carrot, chopped
pinch red pepper ﬂakes
½ cup dry white wine
1 cup low sodium broth (chicken or vegetable, your choice)
1 tablespoon tomato paste
1 cup water
1 can (15 ounce or so) chickpeas, drained and rinsed
1 small bunch Swiss chard, rinsed, stemmed and chopped
- Heat the olive oil in a large saucepan over medium heat. Sauté garlic, onion, carrot and red pepper ﬂakes 2-3 minutes until they begin to soften.
- Add the wine and tomato paste and let the wine evaporate slowly, about 10 minutes.
- Add the chickpeas, broth, chard and water, and cook another 10 minutes until about half the liquid has evaporated. Serve hot.
Oldways recipe and photo