Quick Chickpea Stew
This chickpea, chard and tomato stew is great whether you have cooked or canned chickpeas, It's a perfect side dish or even served cold as a salad.
4 as an appetizer
Lior Lev Sercarz
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
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