Cut off the stems from the chard leaves and chop the leaves into medium size pieces.
Heat extra virgin olive oil in a small non-stick pan on medium-low heat.
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.
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.