This nutritious, tasty recipe for chickpeas with garlic and greens is fast and easy, and can be altered by the choice of greens, as well as by substituting white beans for the chickpeas.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
- 3 tablespoons olive oil
- 2 large cloves of garlic, chopped
- 1 pinch of peperoncino (dried pepper flakes), optional
- 3 cups cooked chickpeas or 2 cans organic chickpeas in water
- Pinch of sea salt
- 1 large bunch of broccoli rabe, spinach, or chard, rinsed and chopped into 1 inch strips
Preparation:
Heat olive oil in a sauté pan over medium flame. Cook garlic until soft, about 5 minutes. Add peperoncino, and stir briefly.
Add chickpeas, (if using canned, drain and rinse) and the salt, cook one minute, and add 1 cup of water.
Cover and simmer about 10 minutes, stirring occasionally, adding more water if the mixture becomes dry.
Add greens, toss gently, and cover. Allow greens to wilt for 3-5 minutes, or until tender.
Serve immediately.
Serves 4-6
Copyright 2009 by Jen Hoy
