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4 as an appetizer
Lior Lev Sercarz
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