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bring a large pot of water to a boil while you stem and wash the spinach or chard. fill a bowl with ice water. when the water in the pot comes to a boil, add the greens. cook spinach no longer than one minute. cook chard one to two minutes. remove from the pot with a skimmer, and transfer to the ice water. do not drain the water. cool the greens for a couple of minutes in the ice water, and then drain and squeeze out excess water. chop coarsely and set aside. allow the pot of water to cool for about 15 minutes. drain the soaked chickpeas, and add to the pot along with the bouquet garni. bring to a boil, reduce the heat to low, cover and simmer for one hour. add salt to taste, and continue to simmer until the beans are tender, 30 minutes to an hour. drain the chickpeas through a strainer or colander set over a bowl. return the broth to the pot if you wish to serve it as a light soup. whisk together the lemon juice, vinegar, minced garlic, salt and pepper to taste, and the olive oil. combine the cooked chickpeas, greens, parsley and red onion in a bowl, and toss with the dressing. serve warm.
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Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
Perfect ice spheres — minimal surface area, maximum chill
Concentrated lemon — cakes, frostings, glazes, curds