Stewed Chickpeas with Greens

Dinner: Changing the Game by Melissa Clark has soared to the top of my favorite cookbooks in recent years. The recipes are incredibly varied, assertively flavored, and chock full of vegetables. Aptly named, each recipe is dinner in its entirety, so I never have to think about what else I should make to fill out the meal. I really love any combination of beans and greens, but I was blown away by how this humble pot is transformed from beans and greens in a watery broth to a thick, rich stew with just a few blitzes of an immersion blender. Really good bread is a critical vehicle for the stew, and don’t skimp on the olive oil.

My full share this week was kale, perpetual spinach, mustard greens, tomatoes, cherry tomatoes, basil, shishitos, husk cherries, and acorn squash. I made 1.5x the recipe below and used all three bunches of greens. The tomatoes are going into this ridiculously good eggplant curry. Last week I made a “use-up-all-the-veg-in-the-fridge-meal” of roasted vegetable pasta inspired by this with greens, shishitos, mushrooms, and broccoli that was so great. This roasted squash salad is one of my favorites for fall – the sweet squash is perfectly balanced with bitter greens and acidic dressing.

Stewed Chickpeas with Greens

Serves 4

Adapted from Dinner by Melissa Clark

  • 5 cloves garlic
  • 1/2 cup extra virgin olive oil, plus extra for serving
  • 2 bunches greens, such as chard, kale, perpetual spinach, or mustard greens, stems removed and roughly chopped
  • 2 teaspoons cumin seeds
  • 1/2 teaspoon salt
  • 1 onion, thinly sliced
  • A large pinch of chili flakes, plus extra for serving
  • 2 15-ounce cans chickpeas, rinsed and drained
  • 1 cup stock or water
  • 4 slices of bread
  • Smoked paprika
  • Flakey salt
  • Pepper

Thinly slice 4 cloves of garlic. Halve the last clove and save for serving (I like to put it on the table so I don’t forget it.

Heat the half cup of olive oil over medium high heat in a large pot (all the greens need to fit in it uncooked). Add the sliced garlic and cook for 2-3 minutes, until it starts to brown at the edges. Add the cumin and chili flakes, stir, and cook for a minute more. Add the onion and cook for 5 minutes, or until it starts to brown at the edges.

Add the chickpeas, greens, and stock. Stir, bring to a simmer, and cook for 10-15 minutes, stirring once or twice. The greens should be totally wilted, but still a vibrant green.

Using an immersion blender, partially puree the mixture so it is more stew like, but still has intact beans and greens. Serve with toasted bread rubbed with garlic, smoked paprika, chili flakes, flakey salt, pepper, and olive oil for drizzling.

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