Lebanese people love chard. Summer is the season for it. My local market sells gorgeous red and rainbow Swiss chard. I wait for it all winter.
Today's recipe pairs red chard with roasted chickpeas. The chickpeas are infused with smoked paprika and warm spices. A squeeze of lemon and a dollop of tahini cream are a lovely, fresh finish. Pair this dish with steamed rice or pita. You can also round out this recipe by serving it with olives, Spanish ham and/or manchego cheese. This energizing meal has lots of vegetarian protein, vitamins, minerals and fiber. Best of all, it's delicious. The sunny flavors of the Eastern Mediterranean are all here!
