Chickpea and Swiss Chard

Direct crib from River Cafe - this is really delicious thanks to the slow cooking of the onions and carrots, plentiful white wine, and very tasty chard. I always use dried chick peas - as the consistency is a million times nicer than tinned.

Parsley, lemon juice and chilli lift the dish, whilst the veg and tomato sauce (made from slow cooking tomatoes) give depth. The chick peas, chard and olive oil tastily fill out the middle tones. Great dish.