Stewed Chickpeas with Greens

Name: Stewed Chickpeas with Greens
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Ingredients: 1 large bunch chard, stems removed; 3 cups cooked chickpeas, or 2 (15 ounce) cans, rinsed; 6 cloves garlic, coarsest chopped; 1 teaspoon sea salt; 2 teaspoons sweet paprika; 1 teaspoon whole black peppercorns (or just regular pepper); 1 1/2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 3 tablespoons olive oil or coconut oil (or less); 4 tablespoons chopped cilantro; 2 tablespoons chopped parsley; 1 white onion, chopped; 1 bell pepper, cut into 1/2- inch dice; 1/4 teaspoon dried thyme; 1 small dried red chile (or regular red chile); 4 tomatoes, peeled, seeded, and diced

4 steps

Prep:15minCook:6min

Updated at: Thu, 17 Aug 2023 09:06:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories261.6 kcal (13%)

Total Fat13.7 g (20%)

Carbs30.5 g (12%)

Sugars8.9 g (10%)

Protein8.7 g (17%)

Sodium746.3 mg (37%)

Fiber9.5 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 bunchchard

large, stems removed

15 ouncechickpeas

cooked, can, rinsed

6 clovesgarlic

coarsest chopped

1 teaspoonsea salt

2 teaspoonssweet paprika

1 teaspoonwhole black peppercorns

or just regular pepper

1 ½ teaspoonsground cumin

1 teaspoonground coriander

½ teaspoonturmeric

3 tablespoonsolive oil

or coconut oil, or less

4 tablespoonscilantro

chopped

2 tablespoonsparsley

cut into 1/2- inch dice

¼ teaspoondried thyme

1dried red chile

small, or regular red chile

4tomatoes

peeled, seeded, and diced

Instructions

Step 1

Steam the greens until wilted, then chop coarsely and set aside. Cover the cooked chickpeas with cold water and gently rub them between your hands to loosen the skins. Tip the bowl so that the skins flow off. Drain. (This task is optional but results in prettier chickpeas.)

Step 2

Pound the garlic in a mortar with 1/2 teaspoon of salt until smooth or mince it with a knife. Add the dried spices, 1 teaspoon of the oil to moisten the mixture, and 2 tablespoons of the cilantro and the parsley. Pound until a tough paste has formed or just mince it as well.

Step 3

Heat the remaining 2 tablespoons plus 2 tablespoons oil on a large skillet over medium-high heat. Add the onion, bell pepper, thyme, and dried chile (or regular chile.) Cook for 7 minutes, then stir the garlic paste, chickpeas, and 1/2 cup water or bean broth. When the onion is soft, add the tomatoes, greens, and the remaining 1/2 teaspoon salt, and another 1/2 cup water. Reduce the heat to low and simmer for 5 minutes. Stir in the remaining 2 tablespoons cilantro and serve.

Step 4

Also by the way if you don’t like some of the ingredients always feel free to substitute or take what you like and don’t like.