Gillian Hegarty of Ballymaloe House originally learned this recipe from Rose Grey and Ruth Rogers from the River Café. Serves 6 – 8 Ingredients 175 g (6 oz) dried chickpeas, soaked overnight1 large garlic clove, peeled6 tablespoons olive oil900 g (2 lb) Swiss chard leaves, washed and large stems removedSea salt and freshly ground black pepper1 red onion, peeled and Sliced2 carrots, peeled and cut into small pieces1 Head of Celery outer stalks removed peeled and Diced Finely2 dried chillies, crumbled2 Teaspoons of picked Thyme3 cloves of Garlic peeled and chopped250 ml (8 fl oz) white wine2 tablespoons tomato sauce3 handfuls flat leaf parsley Chopped Extra virgin olive oil Method Drain the chickpeas and place in a saucepan with water to cover, add the garlic, and 1 tablespoon of olive oil. Bring to the boil, then simmer for 45 minutes or until tender. Keep in their liquid until ready to use. Blanch the chard Leaves and chop coarsely. Chop the Chard Stalks into half an inch pieces Heat the remaining olive oil in a large pan over medium heat, add the onion and fry for a minute then season with Salt and pepper. Put the lid on and cook for a further 20mins stirring frequently until they have completely collapsed.Add the and carrot, Chard Stalks and Celery cook slowly for 15 minutes or until the carrots are tender. Season with salt, pepper and chilli. Add the Garlic and Thyme Leaves. Cook for a further 5mins with the lid offPour in the wine and reduce almost completely.Add the tomato sauce and reduce until very thick. Add the chickpeas and mix. Season and cook for 10 minutes.Add the Chopped Chard Leaves at the very end to retain there colour and freshness.Chop the Parsley just before you are about to serve, Stir  into the chickpeas, Drizzle with about 3tablespoons of  extra virgin olive oil. and add to the mixture with the lemon juice. Serve sprinkled with the whole parsley leaves and a little extra virgin olive oil.