Preparation

Let the chickpeas soak from the night before. Cook them in water for 15 minutes, and then add the chard leaves, previously washed, cook a few more minutes.

Brown the garlic cloves in a frying pan with a little oil, adding the pepper and tomatoes, peeled and chopped. Add the parsley, basil and season with salt and pepper. Cook stirring a few minutes, and then add the chickpeas and chard, with 1/2 cup of the broth. Stir everything, cook until soft.

Ingredients

  • 2 cups chickpeas
  • 2 packages of chard
  • 1 red bell pepper
  • 4 garlic cloves, crushed
  • 1/2 kilo of ripe tomatoes
  • 1 tablespoon of chopped parsley
  • 1 tablespoon basil, chopped
  • Salt and pepper to taste