Chickpea and Greens Stew

Chickpea and Greens Stew

This recipe was in the July/August 2007 Nutrition Action Health Letter in an article about eating your greens. Charlie and I had some greens we needed to use so we tried it. It was easy to make and we liked it and have now made it several times. We've made a few slight variations.
Course Main Course, Soup/Stew


  • 2 to 4 T extra virgin olive oil, divided
  • 1 large carrot, small dice
  • 1 large onion, small dice
  • 1 tsp. red pepper flakes or cayenne or chile powder if you don't have flakes
  • 2 cups fresh chopped tomato or 1 15-oz can canned diced tomatoes
  • 8 cloves garlic, minced
  • 1 lb greens such as spinach, mustard greens, kale, beet greens, collard greens
  • 15 oz. can chickpeas, drained and rinsed drained and rinsed
  • small bunch basil or 2 or 3 tsp dried if you don't have fresh
  • freshly ground pepper to taste
  • romano, parmesan or other cheese to grate on top (optional)
  • splash balsamic vinegar (for serving)


  • Heat the oil in a large, heavy pot over medium heat. Saute the carrots and onions until they're soft. 2-3 minutes.
  • Stir in the red pepper flakes, tomatoes, and garlic. Simmer until most of the liquid from the tomatoes has evaporated.
  • Stir in the greens. Simmer over medium-low heat until they’re tender, 2-30 minutes depending on the type of green.
  • Add the chickpeas. Roughly chop the basil and stir into the stew,
  • Taste and season with pepper.
  • Heat up well.
  • Serve with balsamic vinegar. Diners can add a splash if they wish.

Variations from original recipe:

  • Add chopped up chicken sausage or Trader Joe’s turkey meatballs or roast chicken.
  • Serve with grated cheese.

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