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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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