Bietole all'aglio e ceci in un'unica pentola

Ingredienti

• 1 tablespoon olive oil
• 1 shallot (minced or thinly sliced)
• 2 garlic cloves (minced)
• 2 bunches swiss chard (washed and chopped into bite-size pieces)
• 1/4 cup vegetable broth
• 1 (15-ounce) can chickpeas (drained and rinsed)
• 1 cup sundried tomatoes* (finely chopped)
• 1 lemon ((zest and juice of 1 lemon))

Preparazione

1. 1

   In a large skillet, warm one tablespoon oil over medium heat. If the sundried tomatoes are marianted in olive oil, feel free to use the oil from the jar. Add the shallot and cook until translucent.

2. 2

   To the skillet, add the garlic and continue to cook for about 3 more minutes, until the garlic is fragrant. Add the chopped chard to the skillet, pour in the broth then cover and allow to steam for a few minutes, stirring at least once during this time.

3. 3

   Once the chard is slightly wilted, add the chickpeas, sundried tomatoes, and the juice and zest of 1 lemon. Stir to combine.

4. 4

   Serve warm with a crusty piece of bread (optional but recommended) and enjoy!