Heat a large skillet over medium heat. Add the oil, and once it's hot, add the onion and 1/4 teaspoon salt.

Mix well to coat, and continue to cook, stirring occasionally.

If the pan is drying out too much, add 2 to 3 teaspoons of water to help the pan conduct heat.

Once the onions are translucent and starting to get golden, add the balsamic vinegar and mix well.

Add in the garlic, smoked paprika, harissa, and oregano, and mix really well. Cook for a minute.

Add in the chard, remaining salt, the chickpeas, and the coconut cream and mix really well.

Partially cover the pan, and simmer for 8 to 10 minutes, then taste and adjust the flavor.

Add a good squeeze of lemon juice and adjust salt and heat as needed.

Let everything simmer for another minute or two, if you want the sauce to thicken and glaze over the chickpeas.

Switch off the heat and garnish with cilantro or parsley along with some black pepper and some more lemon juice.