4 to 8 small cloves garlic, minced
15 ounce can tomatoes
1 cup hummus
1 pound chard, chopped into 1 1/2 inch pieces
2/3 cup water
6 ounces spinach
1 red pepper, chopped
28 ounces chickpeas, drained
1 medium onion, chopped
1/3 cup parsley, chopped
Saute pepper and onion in water until onion begins to look translucent. Add hummus, spinach, chard and more water. Cook until chard begins to wilt. Add beans, some parsley and cook until chard is tender. Garnish with remaining parsley and serve. Serves 4.
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