- 2 Tbl olive oil
- 1 shallot, chopped
- 2 green onions, chopped
- 1/2 C garbanzo beans, drained
- Salt and pepper to taste
- 1 bunch red Swiss chard, rinsed and chopped
- 1 tomato, sliced
- 1/2 lemon, juiced
- Heat olive oil in a large skillet.
- Stir in shallot and green onions; cook and stir for 3- minutes, or until soft and fragrant.
- Stir in garbanzo beans, and season with salt and pepper; heat through.
- Place chard in pan, and cook until wilted.
- Add tomato slices, squeeze lemon juice over greens, and heat through.
- Plate, and season with salt and pepper to taste.
Note that 1 cup of dried garbanzo beans is equivalent to around 2 ½ cups of cooked garbanzo beans.
- Pick out any debris or damaged beans.
- Place the beans in a strainer and rinse well.If you want to reduce the cooking time, presoak the beans. To do so, add 2-3 cups of water for every cup of beans.
- Soak overnight or a minimum of 4 hours.
- Skim off skins that float to the surface. Rinse the beans with clean water.
- Boil beans in water or broth. There should be 3 cups of liquid for every cup of beans. There should be 1-2 inches of liquid above the beans.
- Bring to a boil, and reduce heat. Simmer for 1- 1 ½ hours. Skim off any foam that develops on the surface. If the beans are still hard, add water and continue to boil till soft.