2 leeks, chopped small
olive oil for sauteing
1 head of chard - stalks chopped finely and leaves a bit thicker
1 jar of chickpeas (rinsed well)
feta cheese for garnish (optional - leave off for vegan option)
pinch of sumac
black pepper and fleur de sel to flavour
slices of good quality sourdough bread for toast
Saute the leeks and stalks of the chard in a pan with some olive oil - keep heat low and put a lid on the top to aid the cooking.
When the leeks and stalks are softened, add in the chickpeas.
Roughly chop the green leaves and add them into the pan.
Allow the leaves to wilt in the heat while toasting the bread.
Serve the mix on the top of the toast garnished with feta and sumac.