Warm Chickpeas and Greens With Vinaigrette
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound spinach or Swiss chard (1 bunch), stemmed and thoroughly cleaned
- ½pound (1⅛ cups) chickpeas, soaked for at least six hours in 2 quarts water
- A bouquet garni made with a bay leaf, a couple of sprigs each of parsley and thyme, and a Parmesan rind
- Salt
- freshly ground pepper
- 2tablespoons fresh lemon juice
- 1tablespoon red wine vinegar or sherry vinegar
- 1garlic clove, minced or pureed
- ⅓cup extra virgin olive oil
- ¼cup finely chopped flat-leaf parsley
- 1small red onion, chopped, soaked in cold water for five minutes and drained (optional)
Nutritional analysis per serving (4 servings)
413 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 44 grams carbohydrates; 10 grams dietary fiber; 8 grams sugars; 14 grams protein; 520 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil while you stem and wash the spinach or chard. Fill a bowl with ice water. When the water in the pot comes to a boil, add the greens. Cook spinach no longer than one minute. Cook chard one to two minutes. Remove from the pot with a skimmer, and transfer to the ice water. Do not drain the water. Cool the greens for a couple of minutes in the ice water, and then drain and squeeze out excess water. Chop coarsely and set aside. Allow the pot of water to cool for about 15 minutes.
- Step 2
Drain the soaked chickpeas, and add to the pot along with the bouquet garni. Bring to a boil, reduce the heat to low, cover and simmer for one hour. Add salt to taste, and continue to simmer until the beans are tender, 30 minutes to an hour.
- Step 3
Drain the chickpeas through a strainer or colander set over a bowl. Return the broth to the pot if you wish to serve it as a light soup. Whisk together the lemon juice, vinegar, minced garlic, salt and pepper to taste, and the olive oil. Combine the cooked chickpeas, greens, parsley and red onion in a bowl, and toss with the dressing. Serve warm.
- Variation: If you wish to serve the chickpea broth with the salad, bring to a simmer and season to taste with garlic, salt and pepper. Toast six slices of whole wheat country bread, and rub them with a cut clove of garlic. Place a slice in each bowl, and ladle in some broth. Top with grated Gruyère and serve.Advance preparation: You can cook the chickpeas and greens a day or two ahead. Keep in the refrigerator, and reheat on top of the stove. Make the dressing shortly before serving.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
I used canned chickpeas. Heated them in some olive oil, added greens until wilted, then added dressing and removed from heat. I love the result and they tasted better the next day.
I read one cook’s comment about chickpeas lacking flavor. So, took my canned chickpeas, sautéed them in olive oil for a few minutes with the bouquet garni ingredients and a couple of shakes of garlic granules. added some chicken broth to cover, then simmered them for about 20 minutes. I haven’t put the salad together yet, but the chickpeas taste delicious! Can’t wait to try the finished salad! (I’m using spinach from the garden)
I used a jar of chickpeas which I kept warm in a pot until final assembly. Rather than adding finely chopped parsley to the dressing, I put a big handful of roughly chopped parsley (roughly the same volume as the spinach) in the bowl. I love the mild bitterness of the raw parsley. Finally, I had some red pepper on hand so I diced it 1/4-inch and added it to the mix. Delicious and adds both color and crunch.
I used canned chickpeas. Heated them in some olive oil, added greens until wilted, then added dressing and removed from heat. I love the result and they tasted better the next day.
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