Put the chard into a large saucepan.
Add ¾ cup water, cover, and cook until wilted and tender, about 10 minutes.
Drain well, transfer to a bowl and reserve.
Rinse and dry the saucepan, and in it heat the oil over medium heat.
Add the onion and garlic.
Cook until they begin to brown, 4 to 5 minutes.
Add the tomato, chickpeas, and the reserved chard.
Season with salt and pepper.
Bring to a boil, and cook, stirring frequently, until completely heated through, 4 to 5 minutes.