Chickpeas and chard were pretty much made for each other.  Here they’re prepared simply: the chard is braised in garlic and oil and broth, then the chickpeas are tossed in, then everything’s spooned over savory quinoa, also cooked in broth.  It’s juicy and toothsome and really hits the spot.  Of course if you don’t want to use quinoa, pasta would be just as delicious.  In any case, it makes for one cozy meal– something I think we could all go for.
*Because the stalks of the chard are tougher than the leaves, they need a longer cooking time.  First cut off and discard the very ends of the stalks.  Then cut the stalks from the leaves, and chop into 1” pieces. In a separate pile, chop the leaves.
*Feel free to use already prepared vegetable broth (homemade or bought) in place of the bouillon/water combo.  I just happen to find bouillon cubes very convenient and economical. This kind is my go-to.
*If you’re using canned chickpeas (or anything canned for that matter), I urge you to seek out brands whose linings are labeled BPA free.  I recommend Bioitalia.

1 cup quinoa, rinsed and drained
olive oil
1 bouillon cube, split: half mixed in 1½ cups water, half in 1 cup water
3-4 cloves of garlic, thinly sliced
pinch of red pepper flakes
1 big bunch of swiss chard, leaves and stalks chopped separately
salt and black pepper, to taste
1 cup cooked/14 oz can chickpeas, drained and rinsed
lemon and/or hot sauce for serving, optional

• In a small saucepan, toast quinoa in a teeny bit of olive oil for a couple of minutes, stirring somewhat frequently, just until fragrant and the water (from rinsing) has more or less evaporated. Stir in 1½ cups bouillon mixture/broth , bring to a boil. Cover, reduce heat, and let simmer for 15 minutes. Turn off heat and let sit 15 minutes more. Then uncover and fluff with a fork.
• Meanwhile, drizzle some olive oil into a large pan and cook garlic and red pepper flakes over medium low heat for a few minutes, watching closely and agitating frequently, until fragrant.
• Stir in chard stalk pieces and sauté for about 30 seconds, then add ¼ cup of broth, cover pan with lid, and cook over medium high heat for about 3 minutes, stirring occasionally.  Add chard leaves and the rest of the broth. Cook, covered, for 4 to 5 minutes more, stirring every now and then, until cooked through.
• Remove lid, lower heat, and stir in chickpeas. Cook for another minute or two, then taste for seasonings. Let sit a few minutes for best flavor. Serve over quinoa, with lemon and/or hot sauce if desired.

Yield: 3-4 servings