Name: Beet Greens with Chickpeas & Olives
Prep time: 10 min
Cook time: 25 min
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

Recipes » Main Dish » Beet Greens with Chickpeas & Olives

By Chef Del Sroufe

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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

Gluten Free Low Sugar Nut Free Soy Free

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

Whole Food, Plant-Based Living: Getting Started

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.