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using the swiss chard, place leaves in hot water for 10 minutes to soften. remove tough stems. set leaves aside. combine chickpeas with 1/2 the lemon juice and all other ingredients except chard and water. mix well. place 1 tablespoon of filling lengthwise in leaf. Bring the edges halfway to the center and roll. In large saucepan, alternateing the direction with each layer. add other half of the lemon juice and enough water to reach just below the last row of rolls. bring to boil. cover and simmer for 45-60 minutes all water should be evaporated. If not remove lid and simmer for another 10 minutes or until water is gone. place a large plate over the top of the pan, hold plate and pot firmly, invert.
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