Inzimino is a Tuscan preparation involving tomatoes with chard or spinach. The term dates back to the 12th century in Florence, but its origins are unknown.
In this variant, chick peas are also used. Separate the stems and leaves of Swiss chard, cut the stems into chunks and the leaves into slices and blanch for
3-4 minutes, then drain. Fry chopped shallots and a crushed clove of garlic for a few minutes, until softened, then add halved cherry tomatoes and a drained can
of chick peas, together with a half glass of dry white wine (or dry vermouth), simmering until the tomatoes start to break down. Add the Swiss chard and cook slowly
for another 7-8 minutes. Meanwhile, season lamb chops with sea salt and freshly-ground black pepper and fry in a little hot olive oil until nicely browned on both sides.
Serve on hot plates alongside the inzimino.