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Great homemade coffee with James Hoffmann.
Greens and chickpeas are a pairing in many cuisines, and this is our version of the Armenian dish called nivik (sometimes spelled “nivig”). Spinach and chard are the typical choices for nivik; we chose the latter, as chard leaves are sturdier and the stems offer added texture, taste and substance. Onion, garlic and tomatoes are trusty flavor accents, and lemon, stirred in at the very end, brightens things. For convenience, we use canned chickpeas so the dish can be on the table in well under an hour. It’s hearty enough to be a vegetarian main, especially if sprinkled with the optional garnish of toasted almonds, but is equally good as a side to fish, chicken or pork.
tablespoons extra-virgin olive oil
bunch Swiss chard (about 1 pound), stems chopped, leaves cut crosswise into rough ¾-inch ribbons, reserved separately
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