Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 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
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.
Copyright 2009 by Jen Hoy