An easy 10-minute lunch or dinner, a mix between warm comfort food and nutritious.
Set a pan to medium heat, add a generous drizzle of olive oil.
Rinse and strain the chickpeas, sauté for 3-4 mins.
Meanwhile, rinse and pat dry the chard, and chop into thin strips.
Add the tamari sauce, tomato sofrito and capers to the pan. Mix and cook for 1 min.
Add the chopped chard. Turn off the heat and stir, let it rest for 2 mins or until the chard leaves have softened but are still a bright beautiful green. Add the lemon juice. Taste and adjust with salt and pepper.
I recommend serving this with rice, toasted breat, cooked buckwheat, millet or quinoa. Or whichever grain you like the most! Enjoy.