Chop 1 bunch of Swiss Chard off the stems, then saute the stems with 1 cup each of red jalapeno and onion - chopped, in olive oil over medium-high heat til softened - about 3 minutes. season with salt.
Add one 15-oz can chickpeas (drained and rinsed, but keep liquid). Cook, stirring another 3 minutes.
Add 2 minced garlic cloves; cook 30 seconds.
Add the chard leaves with the chickpea liquid and 1/2 tsp ground cumin, simmer til the chard wilts.
Stir in the juice of one lemon.
Oh my, this was good!
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