Drain the chickpeas and place in a saucepan with water to cover, add the garlic, and 1 tablespoon of the 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 and chop coarsely.
Heat the remaining olive oil in a large pan over medium heat, add the onion and carrot, and cook slowly for 15 minutes, or until the