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- 1 1/2 tablespoons coconut oil
- 1 cup rinsed canned chickpeas
- Pepper to taste
- 1 small onion
- 2 garlic cloves
- 2 tomatoes
- 1 bunch chard
- 1 tbsp lemon juice
- Salt to taste
1)Thinly slice onion and garlic cloves. Finely dice tomatoes. Discard stems from chard and coarsely chop.
2)Cook onion and garlic in coconut oil over medium-low heat, stirring until softened, about 5 to 10 min.
3)Add tomatoes and chickpeas, stirring, for 5 minutes.
4)Add chard and cook, covered, until wilted, about 2 minutes.
5)Add lemon juice and season to taste with salt and pepper.