Ingredients
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2
carrots - chopped
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1
bunch of Swiss chard
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1 1/2 cups
canned chickpeas
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2
cloves of garlic - minced
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1 teaspoon
lemon zest
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1/4 teaspoon
tsp salt, add more or less per your taste
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1/2 teaspoon
crushed red pepper or black pepper
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1 1/2 teaspoons
tbsp Extra Virgin Olive Oil
Directions
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Cut off the stems from the chard leaves and chop the leaves into medium size pieces.
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Heat extra virgin olive oil in a small non-stick pan on medium-low heat.
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Add garlic and cook for a minute, be sure to not let the garlic burn/turn brown, you may need to lower the heat a bit.
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Add the chopped chard, chickpeas, salt, crushed red pepper and mix well. Cook for about 5 minutes. Taste the chard to test for doneness. You want it to be a bit crunchy, wilted chard won’t be so appetizing if you’re eating it solo.
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Turn off the heat, add lemon zest and mix well.
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