• 175 gm dry chickpeas soaked overnight
• 1 lrg clv garlic peeled
• 6 Tbsp. extra virgin olive oil
• 900 gm swiss chard leaves washed with large stems removed
•     sea salt and freshly grnd black pepper
• 1 med red onion peeled and coarsely minced
• 2 med carrots peeled and cut into small pcs
• 2 x dry chillies crumbled
• 250 ml white wine
• 2 Tbsp. tomato sauce (qv)
• 3 x handfuls flat leaf parsley
• 2 Tbsp. lemon juice
•     extra virgin extra virgin olive oil

Directions

1. Soak the chickpeas in a generous amount of water overnight with the bicarbonate of soda.
2. Drain the chickpeas and place in a saucepan with water to cover add in the garlic and 1 Tbsp. of the extra virgin olive oil.
3. Bring to the boil then simmer for 45 min or possibly till tender.
4. Keen in their liquid till ready to use.
5. Blanch the chard and chop coarsely.
6. Heat the remaining extra virgin olive oil in a large pan over medium heat add in the onion and carrot and cook slowly for 15 min or possibly till the carrots are tender.
7. Season with salt pepper and the chilli.
8. Pour in the wine and reduce almost completely.
9. Add in the tomato sauce and reduce till very thick.
10. Add in the chard and chickpeas and mix.
11. Season and cook for lo min.
12. Chop two thirds of the parsley leaves and add in to the mix with the lemon juice.
13. Serve sprinkled with the whole parsley leaves and a little extra virgin extra virgin olive oil.
14. Serves 6