Creamy Tahini Chickpeas with Bitter Greens
This bowl of beans is one of my weeknight go-tos. Simple, filling, and so wholesome, it's a great vegetarian weeknight option.
Ingredients
- Olive oil as needed
- 1 large shallot thinly sliced
- 4 cloves garlic thinly sliced
- 1 large lemon for zest and juice
- 1/4 tsp red pepper flakes
- salt to taste
- 1 15 oz. can of chickpeas drained and rinsed
- 2 cups vegetable stock plus more as needed
- 3 tbsp tahini
- 4 cups dandelion greens or greens of your choice, such as kale, spinach, etc.
- red wine vinegar to taste
- paprika, salt and pepper to taste
Optional toppings
- 2 tbsp feta
- 2 tbsp freshly grated parmesan
Instructions
- Add a large glug of olive oil to a pan, put the pan on medium heat.
- When the pan has heated up, add the sliced shallot. Cook, stirring occasionally, for 4-5 minutes or until the shallot has softened, but not browned.
- Add the garlic, red pepper flakes, and lemon zest to the pan and cook for another 1-2 minutes or until the garlic is slightly golden. Season with salt to taste.
- Add the can of chickpeas to the pan and toss to coat. Immediately add in the vegetable stock and stir. Add in the tahini and stir to combine. Lightly smash a few of the chickpeas with the back of your wooden spoon. Let this whole mixture come to a simmer. Cover and let simmer for 5 minutes.
- While the beans are simmering, now is a great time to chop your greens if you haven't already, or toast some bread for the side.
- Remove the lid from the beans and add the greens. Mix to combine the greens with the beans, which should be creamy and brothy at this point. Cover and let simmer another 2 minutes, or until the greens are wilted down.
- Season to taste. Add a splash of red wine vinegar, salt and pepper as needed.
- To plate, pour the beans into two bowls. Top with either feta or parmesan, a sprinkle of paprika, and a crack of fresh black pepper. Serve warm with a side of toast or rice.