Recipes » Main Dish » Beet Greens with Chickpeas & Olives
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  • 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


  • 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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