3 bunches of red chard, red stems removed, leaves roughly chopped
2 cups cherry tomatoes, sliced in halves
2 cans chickpeas
1/4 cup chopped green onions (the white parts)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
2 tbsp honey
Splash of balsamic vinegar
In a large pan, heat a tbsp olive oil over high heat. Add the garlic, chopped chard, and tomatoes. Cook for about 20 minutes, stirring frequently until the liquid reduces down and thickens.
Meanwhile, heat a generous amount of oil in another pan over medium-high heat. Add the drained garbanzo beans, chopped green onion, salt, pepper, and thyme.
While the garbanzo beans are frying, cut three thin slices from the lemon. Save the rest of the lemon for later. Cut each slice into four pieces so you have a total of 12 small pieces of lemon. Place the lemon pieces in a small bowl, add the honey and mix to coat.
Add the lemon and honey to the pan with the garbanzo beans and fry until the lemon pieces caramelize and garbanzo beans become crispy. Add more oil if necessary.
Squeeze the juice from the remaining lemon over the chickpeas and continue cooking, but on medium-low heat.
Once most of the liquid has reduced down from the chard and tomatoes, add a splash of balsamic vinegar, mix together and cook for a couple more minutes.
Add the chickpeas to the chard, mix together. If there is more liquid than you'd like, continue cooking over medium heat until it has reduced down.