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.
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.
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