Rabbit with chard and chickpeas

Ingredients

For 1 serving

• Rabbit150 g
• Swiss chard200 g
• Cooked chickpeas120 g
• Garlic1 clove
• Canned peeled tomatoes80 g
• Rosemaryto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Method

1. Pat the rabbit pieces dry with kitchen paper and season with salt and pepper; crush the garlic clove. Wash the chard well, cut the stalks into 1 cm pieces and the leaves into strips; drain and rinse the cooked chickpeas.
2. Heat the oil in a casserole over medium-high heat with the garlic and rosemary and brown the rabbit for 8 minutes, until golden on all sides.
3. Add the peeled tomatoes, crushed, and half a glass of water, cover and cook over low heat for 30 minutes.
4. Add the chickpeas and chard, cover and cook for another 10 minutes, stirring now and then, until the chard is tender and the sauce is thick.
5. Remove the garlic, taste and adjust the salt, then serve hot.