Preparation - Easy
Serves 2 - 4

1 15 oz can chickpeas
1 bunch (4 cups) washed, coarsely cut Swiss chard
2 cups low-sodium chicken broth
1/4 t nutmeg
2 T lemon juice
Peperoncino, small piece (optional)

Place Swiss chard in pot along with chicken broth.
Bring to a boil and simmer till nearly soft, about 10 minutes.
Add chickpeas, nutmeg and peperoncino adding more liquid if needed or to taste.
Simmer for ten minutes.
Stir in lemon juice, check for seasoning.
Serve with toasted Italian-style bread.