1 c. chickpeas (garbanzo beans) dried and soaked overnight or 1 can (about 1 1/2 cups).
1 clove garlic
6 Tbls. good olive oil
2 lbs. swiss chard leaves, washed and stems removed
1 sm. red onion (or half of large), chopped
3 carrots, peeled and cut into small pieces
1 c. white wine
3 Tbls. tomato sauce (from a small can)
1 c. fresh flat-leaf Italian parsley, chopped
2 Tbls. lemon juice
good extra-virgin olive oil for serving
red pepper flakes (optional)
If using dry beans, drain the chickpeas and place in a saucepan with water to cover. Add the garlic and 1 Tbls. olive oil. Bring to a boil and simmer for 45 minutes.
Blanch the chard and chop coarsely.
Heat 2 Tbls olive oil in a large saute pan. Add onions and carrots and cook for about 15 minutes, until tender. Season with salt and pepper. Pour in wine and reduce. Add tomato sauce and cook until thick. Add chard and chickpeas (dried or from a can) and mix. Season with more salt and cook for another 10 minutes on low heat. Turn off heat. Add parsley, lemon juice and red pepper flakes (if using).
Place on a large plate and drizzle with a little extra-virgin olive oil. Serve as a side dish.