When I cooked my weekly pot of beans last Sunday I added a bay leaf, an onion, and a carrot to the mix to make the broth even more flavorful. The rich liquid left over after cooking the chickpeas was perfect in this simple pasta dish, and the rest became the base for a quick soup later in the week.
1 onion, diced
1 bunch chard, roughly shredded
1 1/2 c. cooked chickpeas
1 c. chickpea broth (if you don't have any chickpea broth, use pasta water or vegetable broth)
about 1 T. lemon juice
4 cloves garlic
red chili flakes to taste
1 - 2 T. olive oil
about 2/3 bag pasta
Brown onion in olive oil. Add minced garlic and chili flakes and cook for a few seconds, just until fragrant. Add the swiss chard, chickpeas, broth, and salt. Cover and simmer until the swiss chard is wilted. Add lemon juice. Toss with cooked pasta and enjoy.
Serves 4
