This recipe found its inspiration, once upon a time, in the Moosewood Cookbook series, essential references for anyone who strives to reduce meat consumption, but demands a dish full of mouthwatering flavor. You can adapt and substitute freely—try just about any green you have on hand, or a different bean like white cannellinis or dark red kidneys. Or toss in a cubed carrot or other winter roots as you sauté the onions and peppers. In summer months eggplant or zucchini would be a perfect addition.
Ingredients:
- 2 Tbsp olive oil
- 1 large onion, chopped
- 2-3 cloves garlic, minced
- 1 sweet bell pepper, seeded and cubed
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp paprika
- pinch of saffron (optional)
- 1 ½ cups chopped tomato (fresh or canned)
- 1 can chickpeas, drained and rinsed
- Salt
- 1 bunch coarsely chopped greens, such as spinach, kale or chard
- 1 Tbsp fresh lemon juice, or to taste
- 1/4 cup chopped fresh cilantro
Method:
- Heat oil in a sauté pan over medium heat, add onion and cook soft, about 5 minutes.
- Add bell pepper, garlic and spices. Sauté for 5 more minutes, stirring frequently. Add tomato and cook until tomato breaks up and becomes soft and most of its liquid has cooked off.
- Add chickpeas, about ¼ cup of water and one half teaspoon salt. Stir to combine. Cook for 10 minutes, adding some water if mixture starts to stick to pan.
- If using spinach, turn off the heat and stir in the leaves, until just wilted. If using more substantial greens such as kale or chard, cook for a few minutes over medium-low heat. Add lemon juice and more salt to taste.
- Garnish with fresh cilantro.
- Serve with Middle Eastern flat bread, couscous or rice, for instance Persian Green Rice.
Had it last night — Delicious!
This is the perfect recipe for a busy weeknight meal–quick, tasty, and colorful.