1/2 pound (about 1 1/3 cups) chickpeas, rinsed and soaked for 4 to 6 hours or overnight in 1 quart water

2 tablespoons extra virgin olive oil

1 onion, chopped

2 to 4 garlic cloves (to taste), minced

1 teaspoon fresh thyme leaves

2 tablespoons chopped flat-leaf parsley

2 to 3 teaspoons sweet paprika, to taste

1 pound tomatoes, grated or peeled, seeded and chopped, or 1 (14-ounce) can chopped tomatoes with juice

Salt and freshly ground pepper to taste

1 pound Swiss chard or kale, stemmed, washed and coarsely chopped, or 1/2 pound stemmed, chopped Southern greens mix

Optional enrichment:

2 egg yolks

3 to 4 tablespoons fresh lemon juice

1 to 1 1/2 cups cooked rice