Spicy Chickpeas and Greens

serves 5-6

• 1 Tbs olive oil
• 1 large onion, chopped
• 1 tsp fresh lemon zest
• 1 tsp ground cumin
• 1/2 tsp crushed red chili flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 medium tomatoes, chopped (about 1 1/2 cups) *you can use the same amount of purchased chopped tomatoes
• 3 c cooked chickpeas
• 4-5 c fresh spinach or chard, roughly chopped
• 1 Tbs freshly squeezed lemon juice
• 1 1/2 c cooked brown rice
• Crumbled feta cheese and lemon wedges for garnish, if desired

In a large deep skillet or dutch oven, heat the oil over medium high heat.  Saute the onion for about 10 minutes or until tender.

Stir in the lemon zest, cumin, chili flakes, salt and pepper.  Heat for 1-2 minutes, or until fragrant.

Add the tomatoes and chickpeas. Cook for about 2 minutes more, stirring occasionally.

Mix in the spinach or chard. 

Cover, reduce heat to medium low, and simmer for 8-12 minutes, or until greens are wilted and sauce has thickened, stirring occasionally.

Stir in the lemon juice and adjust salt accordingly.

Serve over brown rice. Top with feta and more lemon juice, if desired.



Original Spicy Chickpeas and Greens Blog Post