Inzimino is a Tuscan dish of chick peas and Swiss chard with a few other things thrown in for good measure. It goes well
with lamb chops. Cut the stalks from Swiss chard into 2 – 3 cm chunks and blanch in boiling salted water for 3 – 4 minutes.
Cut the leaves into 2 cm strips and throw these in with the stalks for the final minute. Drain and set aside. Fry chopped
shallots and a crushed clove of garlic for a couple of minutes, then add 3 – 4 skinned and chopped tomatoes, a chopped
roasted red pepper from a jar and a drained can of chick peas. Moisten with a small glass of dry white wine and simmer
for 10 minutes. Meanwhile season lamb chops with a little sea salt and freshly ground black pepper and fry in a griddle pan,
or grill (broil), until cooked to your taste. Just before serving, stir the Swiss chard into the chick peas to reheat.