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).

The Recipe


  1. 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.
  2. Stir in the red pepper flakes, tomatoes, and garlic. Simmer until most of the liquid from the tomatoes has evaporated.
  3. Stir in the greens. Simmer over medium-low heat until they're tender, 2-30 minutes depending on the type of green.
  4. Add the chickpeas. Roughly chop the basil and stir into the stew, along with the remaining oil.
  5. Taste and season with pepper.
  6. Heat up well.

Variations from original recipe:
  1. Add chopped up chicken sausage or Trader Joe's turkey meatballs or roast chicken.
  2. Serve with grated cheese (optional).

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