Monday, April 11, 2011

Chickpeas with raisins and greens

1 14-oz can chickpeas, rinsed
2 cloves garlic, chopped
1/4 c. chopped onion
1/4 c. golden raisins
6 c. chopped greens (I used beet greens, but it could work with spinach or swiss chard just as well)
2-3 roma tomatos, quartered
Juice of 1 lemon
Salt and pepper to taste

  1. In a large skillet, cook onion in a little oil until translucent.
  2. Add garlic and greens, and cook until greens are tender.
  3. Add tomatos to the greens and cover for about 5 min until tomatos are soft.
  4. Add raisins, chickpeas and lemon juice. Simmer until chickpeas are heated through.
Serve on a bed of rice or whatever else suits your fancy (couscous might be good too).