Tunisian Braised Chickpeas with Swiss Chard

This wholesome but hearty dish was inspired by a recipe in “Mediterranean Cooking” by Paula Wolfert, an expert on North African and Mediterranean cuisines. We don't soak the dried chickpeas for this recipe; they take a little longer to cook than if they had been soaked, but their texture remains slightly firmer and offers a more appealing textural contrast to the tender Swiss chard. Use rainbow chard if you can find it—the vibrant stems add color to the dish. This is an excellent a side to roasted or grilled chicken or lamb, or serve it as a main along with warmed flatbread and couscous or rice.