Sort ingredients
mkastler
QR Code
Listen
Pdf
Drain the chickpeas over a medium bowl to reserve the cooking liquid. Set aside.
In a large bowl, crush the tomatoes with a fork or your hands. Set aside.
In a deep 10-inch skillet, heat the oil over medium heat. Saute the onion, chopped chard stems and bell pepper until tender and translucent, about 4-5 minutes.
Add the jalapeno and garlic and saute until fragrant, about 1 minute.
Add the spices, salt and pepper, drained chickpeas to the skillet and continue to cook for 1 minute.
Stir in the tomatoes, and ¼ cup of the reserved chickpea liquid. Lower the heat and simmer for 8 minutes.
Add the swiss chard and cook for 3 minutes, or until the leaves have wilted.
Turn off the heat and stir in parsley and cilantro. Serve immediately.