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The world of fermentation.
This wholesome but hearty dish was inspired by a recipe in “Mediterranean Cooking” by Paula Wolfert, an expert on North African and Mediterranean cuisines. Browned tomato paste, onion and garlic create a flavor base that complements Swiss chard's earthiness. Use rainbow chard if you can find it—the vibrant stems add color to the dish. Roughly mashing the tomatoes and chickpeas creates a chunky, rustic broth that's perfect with crusty bread, warmed flatbread or couscous, but the dish also is an excellent side to roasted or grilled chicken or lamb.
tablespoons extra-virgin olive oil, plus more to serve
medium red onion, chopped
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