|3/4 lb||Swiss chard leaves, stemmed, rinsed and torn into large pieces|
|2 large||cloves garlic, peeled|
|1/2 tsp||coarse salt|
|1 tsp||ground coriander|
|1 small||dried red chile|
|2 tbsp||olive oil|
|1/2 cup||minced onion|
|2 tsp||tomato paste|
|1 cup||cooked chickpeas with 3/4 cup cooking (or can) liquid|
|1||lemon, cut in wedges, optional|
Steam chard leaves until tender, about 5 minutes. Set leaves in colander to drain. Squeeze out excess moisture and shred coarsely.
Crush garlic in mortar with salt, coriander and chile until thick, crumbly paste forms.
Heat olive oil in 10-inch skillet and saute onion until pale-golden. Add garlic paste and tomato paste and stir into oil until sizzling. Add chard, chickpeas and cooking liquid and cook, stirring occasionally, 10 minutes.
Remove from heat and let stand until ready to serve. (Contents of skillet should be very moist but not soupy. For looser texture, stir in more chick pea cooking liquid.)
Serve warm, at room temperature or cold with lemon wedges.