Pasta with Chard and Chickpeas

On Sunday I made up a huge batch of chickpeas or garbanzo beans. Monday night I made pasta e ceci an Italian poor food dish much like pasta e fagioli if you've ever had that. In any case, last night I still had more chickpeas to use up so I made another pasta dish with garden chard, a cup of chickpeas and feta cheese. Oh-so-yummy. It came together in twenty minutes, how's that for a healthy meal!?

Ingredients:

• 1 box of short pasta (this can stand up to whole wheat pasta)
• 1/2 pound of chard
• 2 cloves of garlic
• 1 cup of cooked chickpeas
• 1/2 cup of crumbled feta
• salt and pepper to taste

Start by boiling the pasta water. While the water comes to a boil, wash and chop the chard and mince the garlic. When the water comes to a boil, add in a good palm full of salt and then add in the pasta.   While the pasta cooks, warm 4 tablespoons of oil in a pan over medium heat, add the garlic and saute for 30 seconds. Then add the chard and saute until it wilts. Then add in the chickpeas and feta. Season with salt and pepper to taste. Then turn the heat to low or off and let sit on the warm burner until the pasta is done. When the pasta is done, drain it and toss it in a large bowl with the chard chickpea sauce. Serve right away.