By • April 6, 2014 0 Comments

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Author Notes: This is a filling lunch or a perfect side dish.themessimake.com


Serves 1-2

  • 2 carrots - chopped
  • 1 bunch of Swiss chard
  • 1 1/2 cups canned chickpeas
  • 2 cloves of garlic - minced
  • 1 teaspoon lemon zest
  • 1/4 teaspoon tsp salt, add more or less per your taste
  • 1/2 teaspoon crushed red pepper or black pepper
  • 1 1/2 teaspoons tbsp Extra Virgin Olive Oil
  1. Cut off the stems from the chard leaves and chop the leaves into medium size pieces.
  2. Heat extra virgin olive oil in a small non-stick pan on medium-low heat.
  3. 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.
  4. 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.
  5. Turn off the heat, add lemon zest and mix well.

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