Breakfast, Lunch, Dinner & Snacks

"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban

North African Chickpeas and Greens

Chickpeas and GreensChickpeas and greens are a wonderful combination. Healthy and easy to digest – especially if the chickpeas have been soaked and cooked at home (soak up a pound or two at a time, cook and freeze in smaller batches and use for quick homemade humus or dishes such as this) – a dish like this makes a great main course with a grain or a tasty side as part of a more elaborate meal. You can add in things like peppers for a bit of color or leave it just as it is.

Olive oil for sauteeing, apple juice, and/or white wine and/or water for keeping pans from scorching
2 onions, halved and sliced6 cloves of garlic, thinly sliced
2″ knob of ginger, peeled and chopped fine
1/4 to 1/2, fresh hot pepper, diced finely
4 tsps coriander
1 tbsp paprika
2 tbsp Ras el Hanout mixed spice blend. (Buy in a Middle Eastern shop or online)
4 cups cooked chickpeas (or drained and rinsed canned chickpeas)
2 large bunches, swiss chard (mangold greens). Chop the lower stems, rinse and reserve separately. Chop the greens, rinse well, and drain.
1 lemon, zested and juiced.
Salt and pepper to taste
1/2 cup pine nuts, toasted. Toast in dry frying pan over low heat, stirring continuously, about 5 minutes.

Method: In a large heated and oiled skillet (1-2 tbsp olive oil), saute onion, hot pepper, garlic and ginger until softened. Add dry spices and toast briefly. As the pan dries out, splash in a bit of liquid and continue stirring as you add in the stems of the greens and cook until more softened – this whole section of the dish will take about 8-10 minutes. Add the chickpeas and mix well with all of the spices – taste for flavoring at this point and adjust seasonings as desired. Put the greens on top – the pot will seem unwieldy with all of the greens until things start cooking down a bit over the next 5-8 minutes – don’t worry. As the greens cook down, add in the lemon peel and juices and salt as needed. Top with pine nuts before serving.

About Beth Steinberg

I co-founded and run, Shutaf, inclusion programs for children and teens with special needs. I'm also a writer and internet content developer with a team called The Honey. I direct local community theater with a group called Theater in the Rough, specializing in experiential productions performed out of doors.

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This entry was posted on November 20, 2013 by in Dinner, Lunch, Snacks and tagged , , , , .

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