Garbanzos and Swiss Chard in the Style of the Tunisian Sahel (Morshan)

Description
Garbanzos and Swiss chard in the Style of the Tunisian Sahel (Morshan)

Ingredients

 * 3/4 pound Swiss chard leaves, stemmed, rinsed and torn into large pieces
 * 2 large cloves garlic, peeled
 * 1/2 teaspoon coarse salt
 * 1 teaspoon ground coriander
 * 1 small dried red chile
 * 2 tablespoons olive oil
 * 1/2 cup minced Onion
 * 2 teaspoons tomato paste
 * 1 cup Basic Cooked Garbanzos, with 3/4 cup cooking liquid
 * 1 lemon, cut in wedges, optional

Directions

 * 1) In pot steam, parboil or microwave chard leaves until tender, about 5 minutes.
 * 2) Set leaves in colander to drain.
 * 3) Squeeze out excess moisture and shred coarsely.
 * 4) Crush garlic in mortar with salt, coriander and chile until thick, crumbly paste forms.
 * 5) Heat olive oil in 10-inch skillet and saute Onion until pale-golden.
 * 6) Add garlic paste and tomato paste and stir into oil until sizzling.
 * 7) Add chard, Basic Cooked Garbanzos and cooking liquid and cook, stirring occasionally, 10 minutes.
 * 8) Remove from heat and let stand until ready to serve. (Contents of skillet should be very moist but not soupy. For looser texture, stir in more garbanzo cooking liquid.)
 * 9) Serve warm, at room temperature or cold with lemon wedges.

Makes 4 servings.