- In a large skillet or Dutch oven, heat olive oil over medium heat.
- Add finely chopped onion and minced garlic, sautéing until softened.
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Add chopped Swiss chard leaves to the skillet, stirring until wilted.
- Stir in ground cumin, smoked paprika, and red pepper flakes (if using). Cook for an additional 1-2 minutes until the spices are fragrant.
- Add drained and rinsed chickpeas to the skillet, stirring to combine with the onion and chard mixture.
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Pour in diced tomatoes with their juice, stirring to combine.
- Season with salt and black pepper to taste.
- Bring the mixture to a simmer, then reduce the heat to low.
- Cover and let the Braised Chickpeas with Chard simmer for 15-20 minutes, allowing the flavors to meld.
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Serve the dish hot, with lemon wedges on the side for squeezing.
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