-Cook 1 onion and 1 garlic clove (or 2-3 garlic scapes) in 1 1/2 tablespoons olive oil in a large nonstick skillet over moderately low heat, stirring, until softened.

-Add 1 small tomato, cut into 1/4-inch dice tomato, and 1 cup rinsed canned chick-peas and cook, stirring, 5 minutes.

-Add 1/2 pound chard, stems discarded and leaves coarsely chopped, and cook, covered, until wilted, about 2 minutes.

-Add 1/2 tablespoon fresh lemon juice and season with salt and pepper.