This dish is fast, delicious, and versatile.
Greens and Chickpeas
Serves 4 – Cook Time – 20 minutes
2 cups cooked chickpeas or 2 cans, drained
1 small white or yellow onion, grated
1 to 2 medium cloves garlic, finely chopped
½ red bell pepper, finely chopped or 2 to 3 Tbsp. chopped roasted red peppers
2 Tbsp. capers, drained
5 to 6 Kalamata olives, chopped
2 to 3 cups finely chopped greens – spinach, Swiss chard, or a mix
2 to 3 Tbsp. extra virgin olive oil
Salt and Pepper to taste
1/2 tsp. Penzeys Spices Tuscan Sunset blend (optional but so good!)
About ¼ cup water or chicken broth
In a large skillet sauté the onions in olive oil on medium heat until they start to become transparent, add the red peppers and cook about 5 minutes more, stirring occasionally and watching to make sure the onions don’t burn. Add the chickpeas, garlic, capers, olives, salt, pepper, and Tuscan Sunset, stir well and add the greens, tossing to mix everything well.
Pour in the water, stir again, and cover. Cook about 5 minutes to cook the greens. Serve hot.
Options: This is delicious served alone or over gnocchi as in the photo, or over pasta. You can crumble some feta cheese over it or top is with slices of fresh mozzarella. You can also leave out the greens for a nicely flavored chickpea side dish.
Helpful hint – I often use roasted red peppers in this instead of a fresh red pepper. I chop all of the peppers in a jar of peppers and freeze the unused portions in small 2 to 3 tablespoon-sized piles on a cookie sheet covered with either a silicon mat or plastic wrap and put the cookie sheet in the freezer. Once frozen, I transfer the peppers to a freezer container and have ready to use peppers available.