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.
- 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.