Bunch chard/silverbeet 1 onion 2 cloves garlic 250 g cooked chickpeas (equivalent to 1 x 400g tin) 1 preserved lemon
1/4 cup currants Small bunch parsley Sea salt & freshly ground black pepper
Cut the leafy part of the chard away from the stems and set aside. Finely dice the stems. Finely chop the onion and garlic.
Put a large pan over a medium heat and add a small splash of water. Tip in the onions and gently saute, until the onions are softened and translucent.
Add the diced stems and the garlic, and cook for another few minutes, stirring occasionally.
Meanwhile, shred the silverbeet leaves into thin slices. Cut the preserved lemon rind away from the flesh. Discard flesh, and slice the rind into thin slices.
Add the leaves to pan, and stir until wilted down. Add the chickpeas, currants and preserved lemon, and cook for a further 5 minutes, stirring occasionally.
Roughly chop parsley, and stir though.. Season with salt and pepper to taste and serve at once.