I've never really fallen in love with chickpeas, usually preferring the creamier cannelini beans for my recipes. But when my new husband and I were first dating and learning to cook together, I discovered that he is passionate about them, so I wanted to figure out ways to include them in dishes that I could love as well. An abundance of beautiful red Swiss Chard in a CSA basket and no inkling of what to do with it inspired the first version of this dish, and we both adored it so much that it became part of the regular rotation at our house.

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