• 12 small lamb loin chops
• Sea salt and coarse black pepper
• 6 tablespoons EVOO
• 4 large cloves garlic, finely chopped
• 3 tablespoons finely chopped fresh rosemary
• 1 large lemon, juiced
• 1/2 cup finely chopped onion
• 2 tablespoons fresh thyme leaves
• 1 tablespoon tomato paste
• 1 cup chicken stock
• 2 14 ounce cans  chickpeas, rinsed
• 1/4 cup grated parmigiano-reggiano
• 5 - 6 cups swiss chard or kale leaves
• Freshly grated nutmeg

directions

1. Season the lamb chops with salt and pepper. In a small bowl, combine 2 tbsp. EVOO, half of the garlic, the rosemary and lemon juice. Coat the chops with the marinade and let stand at room temperature for 15 minutes.
2. Meanwhile,in a medium saucepan, heat 2 tbsp. EVOO over medium heat. Add the onion and thyme; season with salt and pepper. Cover the pan and cook, stirring, until the onion is softened, 6 to 7 minutes. Stir in the tomato paste. Add the stock and bring to a low boil. Transfer the mixture to a food processor; reserve the saucepan. Add the chickpeas and cheese to the food processor; puree. Spoon the mixture into the reserved saucepan, cover and keep warm over low heat.
3. Position a rack in the uppermost part of the broiler and preheat to high. Preheat a broiler pan. Broil the chops, turning once, for 6 minutes for rare or 8 minutes for medium-rare.
4. Meanwhile, in a large skillet, heat the remaining 2 tbsp. EVOO over medium heat. Add the remaining garlic and swirl for 1 minute. Add the chard (or kale) and cook until wilted, 3 to 5 minutes; season with salt, pepper and nutmeg.
5. To serve, top the chickpea puree with 3 chops. Serve with the greens.