| | Directions | | Heat 4 T. oil in heavy nonstick frying pan. Add onion, garlic, and chili flakes. Fry gently for 10 minutes, or until softened and golden. Wash and dry the chard; cut away and discard white central stalk. Shred leaves and stir in the onion mixture along with chickpeas. Cook for 5 minutes. Beat eggs in a bowl and add parsley, salt and pepper. Stir in chickpea mixture. Cook over low heat for 10 minutes. Carefully slide tortilla on to large plate, invert pan over it and flip it back into the pan. Return pan to heat for 5 minutes or until cooked through. Let cool to room temperature and serve cut into wedges or squares. |
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| Ingredients | | - |  | 6 tablespoons extra virgin olive oil |
| - | | 1 onion, chopped |
| - | | 4 garlic cloves, crushed |
| - | | 1/2 teaspoon crushed chili flakes |
| - | | 1 pound chard leaves |
| - | | 1 can chickpeas (garbanzos), drained (13 ounce can) |
| - | | 6 eggs, beaten |
| - | | 2 tablespoons chopped parsley |
| - | | salt and pepper |
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