Chickpea & Swiss Chard Couscous

Soak the chickpeas overnight in cold water; then rinse, drain and cook the chickpeas for ab. 50-60 minutes in abundant salted water. Once cook, drain and set the chickpeas aside. Meanwhile, place the couscous in a bowl, preferably in terracotta, add a drizzle of EVO and mix well. Then, in pan, heat 1-½ cups of salted water or vegetable broth. As soon as the water/broth is boiling, pour it over the couscous and, without stirring, let it rest, covered by a lid. After 10 minutes, toss with a fork and set the couscous aside. In the meantime, in a large skillet, toast the pine nuts over low heat, shaking the pan frequently, until they golden, ab. 3 to 4 minutes. Then, transfer them to a plate and return the skillet to medium heat, add in a little EVO and heat for 1 minute. At this point, add in the garlic and sauté for 2 minutes before also adding chickpeas, raisins, chard, salt and pepper to the skillet.

Keep cooking, while stirring occasionally, until the chard is tender, ab. 5 minutes and remove from heat. Divide the couscous between individual plates, garnish with the chard and chickpea sautéed, sprinkle pine nuts on top and serve.