Chickpeas and Swiss Chard

1 c. dried chickpeas
1 bunch swiss chard, sliced in 1/2" intervals
1 onion
1 head garlic, minced.
2-3 tomatoes, diced
salt and pepper to taste
olive oil to saute

Soak the chickpeas overnight in water, drain, and cook in stock until tender. It is critical to do the overnight soaking, because otherwise the chickpea's outer shell comes off in cooking and you need to remove them.
Heat up a frying pan, add olive oil and saute the onion, then add the minced garlic. Once soft, add the tomatoes, stir, then start adding swiss chard, adding the stems first, allow them to soften, then start adding the leaves. Stir in the chickpeas at the end, salt and pepper to taste. You can sprinkle lemon juice over the whole dish when you serve it to brighten up the flavor, if you like. This is adapted from a recipe out of Rogers Gray Italian Country Cookbook, which involves decreasing the olive oil from a cup to a tablespoon (which works with a lot of recipes in that otherwise excellent cookbook). It works with all greens, and is a frequent side dish at my house.