This chickpea, chard and tomato quick summer stew is great whether you have cooked or canned chickpeas, It's a perfect side dish or even served cold as a salad.
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Directions Heat a bit of olive oil in a pan and add the chopped onions. Season with salt and cook for about 5 minutes over medium heat.
Add the chopped chard and tomatoes and cook for another 5 minutes. Season with some Sheba spice and peperoncino to taste.
Add the chickpeas and cook for a few more minutes to warm them.
To serve, drizzle lemon juice over the stew and sprinkle the crumbled feta on top
Recipe Note
Variations and Ideas:
You can replace the chickpeas with beans or lentils Crack a few eggs into the stew for a fun spin on a shakshuka
