- 5 mins
- 20 mins
0/5
(0 Votes)
Ingredients
- 3 tablespoons olive oil
- 2 large cloves of garlic, chopped
- 1 pinch of peperoncino (dried pepper flakes), optional
- 3 cups cooked chickpeas or 2 cans organic chickpeas in water
- Pinch of sea salt
Preparation
Step 1
Heat olive oil in a sauté pan over medium flame. Cook garlic until soft, about 5 minutes. Add peperoncino, and stir briefly.
Add chickpeas, (if using canned, drain and rinse) and the salt, cook one minute, and add 1 cup of water.
Cover and simmer about 10 minutes, stirring occasionally, adding more water if the mixture becomes dry.
Add greens, toss gently, and cover. Allow greens to wilt for 3-5 minutes, or until tender.
Serve immediately.
Serves 4-6
You'll also love
-
Pecan & Apricot Couscous 0/5 (0 Votes) -
Fuzzy Peach Martini 0/5 (0 Votes)
You'll also love
-
Spinach Dip (Knorr Leek) 3.9/5 (17 Votes) -
Amish Carrot Cake 0/5 (0 Votes)