Smokey Swiss Chard and Chickpeas
1 T olive oil
2 large red onions, thinly sliced
10 cloves garlic, minced
1 rounded tsp smoked paprika
1/4 cup balsamic vinegar
1/2 cup vegetable brith
14.5 oz can fire roasted tomatoes
15 oz can chickpeas, drained
1 big bunch Swiss chard, roughly chopped
In a large pot over medium heat, sauté the onion and garlic in the olive oil until tender.
Stir in the smoked paprika for 1 min, until fragrant.
Add the vinegar, broth, tomatoes, and chickpeas. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes or so.
Stir in the Swiss chard for 2 minutes, until wilted.