Quick Chickpea Stew

Author

Lior Lev Sercarz

Servings

4 as an appetizer

Category

Stew

Ingredients

• 2 cups cooked chickpeas (or canned)
• 1 bunch Swiss chard, washed and chopped
• 1 medium onion, chopped
• 1 pint cherry tomatoes, cut in half
• 1/2 cup crumbled feta
• Sheba spice
• Peperoncino
• Olive oil
• Gray salt
• 1 lemon

Directions

1. 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.
2. Add the chopped chard and tomatoes and cook for another 5 minutes. Season with some Sheba spice and peperoncino to taste.
3. Add the chickpeas and cook for a few more minutes to warm them.
4. To serve, drizzle lemon juice over the stew and sprinkle the crumbled feta on top