1/2teaspoonfine sea salt(more or less depending on how much salt is in your broth)
1/4teaspoonfreshly ground black pepper
Peel garlic and mince. Remove stems from chard and thinly slice. Set aside. Stack chard leaves, roll, and slice across into thin ribbons. Drain chickpeas and rinse.
Heat olive oil over medium heat in a 10" saute pan. Add sliced chard stems and garlic. Cook, stirring occasionally for about 5 minutes. Do not let garlic brown. If it starts to brown, turn down the heat.
Add chard ribbons and broth to pan, along with chickpeas. Bring to a boil and add salt and pepper. Turn down the heat, and simmer for 5 minutes, stirring to evenly cook, until the chard is just soft and bright green.
Remove from pan to serving plate and serve with lemon wedges.