More soup please! A couple of chickpea cans and some basic staple ingredients, and you end up with a soup that is filling, nourishing and comforting. Enjoy! Recipe Serving 6 2 cans ( 15oz) chickpeas drained 1 bunch of Swiss chard (stems and leaves chopped) 1 cup tomato puree 1 onion, diced 1-2 garlic cloves minced 2 tbsp olive oil 1 tsp salt Black pepper to taste A pinch of red pepper flakes 2-3 anchovy fillets (optional) Instructions Start by slicing the leaves and stalks of the chard. Chop the stems and leaves separately. Rinse well under cold running water and drain in a colander. In a large pot pour olive oil and sauté the onion and stem chard over medium heat, until it becomes soft and translucent. Add the minced garlic and the anchovies and continue to stir. Add the tomato puree and the chickpeas. Add 2 cups of water or your favorite broth. Season with salt, black pepper and a pinch of chili flakes. Cover and simmer the soup on low to medium heat for 20 minutes until so...