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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.
Servings
Don't drain the tomatoes; their juice is needed to achieve the proper consistency. And don't be alarmed by the quantity of chard leaves stirred into the pot at the end. It will look like far too much, but with just a few minutes of cooking, the leaves will wilt and release their moisture, creating a silky sauce.
tablespoons extra-virgin olive oil, plus more to serve
medium red onion, chopped
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