Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Swiss Chard leaves, stemmed,
-rinsed and torn into lg.
-pieces.
2 lg Garlic cloves, peeled
1/2 ts Coarse salt
1 ts Ground coriander
1 sm Dried red chile
2 tb Olive oil
1/2 c Minced Onion
2 ts Tomato paste
1 c Cooked garbanzos, or 1 15 oz
-can garbanzos, liquid
-reserved
3/4 c Cooking liquid from
-garbanzos
1 Lemon cut in wedges

In a pot, steam the chard leaves until tender, about 5 minutes. Set
leaves in a colander to drain. Squeeze out the excess moisture and
shred coarsely.

Crush garlic in a mortar with salt, coriander and chile until a thick,
crumbly paste forms.

Heat olive oil in a 10 inch skillet and saute onion until pale
golden. Add garlic paste and tomato paste and stir into oil until
sizzling. Add chard, garbanzos, and cooking liquid, and cook,
stirring occasionally for 10 minutes. Remove from heat and let stand
until ready to serve. Serve warm, at room temperature, or cold, with
lemon wedges. (I think it is best when warm or at room temp).

Per serving: 165 calories, 667 mg sodium, 0 cholesterol, 8 gm fat

From the LA Times food section, a couple weeks ago.

From: Hilde Mott Date: 26 Jun 94
Submitted By GAIL SHIPP On 07-09-95

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