Beet Greens with Chickpeas & Olives
This flavorful dish comes together quickly in spite of the long list of ingredients and is perfect over cooked brown rice, quinoa, or whole grain couscous.
Prep: 10 mins
Cook: 25 mins
Yield: 4 servings
Ingredients
Ingredients
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 6 garlic cloves, minced
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp crushed red chiles
- 2 cups diced canned tomatoes
- 2 cups cooked chickpeas
- 1 cup low-sodium vegetable broth
- 4 cups chopped beet greens
- ½ cup sliced kalamata olives
- Sea salt to taste
Instructions
Instructions
- 1. Place a large skillet over medium heat. Add the onion and green bell pepper to the skillet and sauté for 7 to 8 minutes, until the onions start to brown and turn translucent. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
- 2. Add the garlic, cumin, coriander, and crushed red chiles to the pan. Cook another minute to toast the spices.
- 3. Add the tomatoes and cook for 8-10 minutes.
- 4. Add the chickpeas, vegetable broth, beet greens, and kalamata olives. Reduce the heat to low and simmer for 5 minutes.
- 5. Season with sea salt to taste.
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