Spicy 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 (e.g., adding a little cheese on top).
- 1/4 cup extra virgin olive oil, divided
- 1 large carrot, small dice
- 1 large onion, small dice
- 1 tsp. red pepper flakes (or 1/4 t. cayenne 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
- 15 oz. can chickpeas, 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)
- Heat a large, heavy pot over medium heat. Add 2
T. of the olive oil and 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
- 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, along with the remaining oil.
- Taste and season with pepper.
- Heat up well.
Variations from original recipe:
- Add chopped up chicken sausage or Trader Joe's turkey meatballs
or roast chicken.
- Serve with grated cheese (optional).
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