作り方

• 1 - Soak the Chickpeas:
  If using dried chickpeas, cover them with plenty of cold water and let soak overnight. Drain and rinse before cooking.
• 2 - Sauté Aromatics:
  In a large soup pot, heat olive oil over medium heat. Add chopped onion, celery, and carrot. Cook until softened and fragrant.
• 3 - Add Garlic and Tomato Paste:
  Stir in garlic and tomato paste; cook for 1-2 minutes until the paste darkens slightly.
• 4 - Simmer the Chickpeas:
  Add soaked chickpeas, bay leaf, rosemary, and vegetable broth. Bring to a gentle boil, reduce heat, cover, and simmer until chickpeas are tender, about 45 minutes for soaked or use canned and simmer 10 minutes.
• 5 - Prepare Swiss Chard:
  Meanwhile, wash Swiss chard thoroughly. Cut stems into small pieces and slice leaves into ribbons.
• 6 - Add Swiss Chard:
  Remove bay leaf and rosemary stem. Stir in Swiss chard stems first, simmer 2 minutes, then add leaves and cook until wilted and bright green.
• 7 - Season and finish:
  Taste and season with salt, black pepper, and chili flakes. For added brightness, finish with lemon zest.
• 8 - Serve:
  Drizzle each bowl with a swirl of olive oil and serve with crusty bread for soaking.