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–+ servings

Creamy Tahini Chickpeas with Bitter Greens

5 | 3 reviews
This bowl of beans is one of my weeknight go-tos. Simple, filling, and so wholesome, it's a great vegetarian weeknight option.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings

Equipment

Ingredients

  • 2-3 tablespoons extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 large lemon, for zest and juice
  • 1/4 teaspoon red pepper flakes
  • 1 (15.5 oz) can chickpeas, drained and rinsed
  • 2 cups vegetable stock, plus more as needed
  • 3 tablespoons tahini
  • 4 cups dandelion greens, or greens of your choice, such as kale, spinach, etc.
  • red wine vinegar, to taste
  • paprika, to taste
  • Diamond Crystal kosher salt, to taste
  • freshly ground black pepper, to taste
Optional toppings
  • 2 tablespoons feta
  • 2 tablespoons freshly grated parmesan

Instructions 

  1. Place a large pan over medium heat and add 2-3 tablespoons of olive oil.
  2. Once the pan has heated up, add the sliced shallot and cook, stirring occasionally, for 4-5 minutes, or until the shallot has softened, but not browned.
  3. Add the 4 garlic cloves, 1/4 teaspoon red pepper flakes, and lemon zest and cook for another 1-2 minutes, or until the garlic is slightly golden.
  4. Add the can of chickpeas and toss to coat. Add 2 cups of vegetable stock and 3 tablespoons of tahini and stir to combine. Lightly smash a few of the chickpeas with the back of your wooden spoon. Bring the mixture to a simmer, cover and let simmer for 5 minutes.
  5. Meanwhile, chop your greens if you haven't already, or toast some bread for the side.
  6. Add the greens to the beans, which should be creamy and brothy at this point. Cover and let simmer another 2 minutes, or until the greens have wilted down.
  7. Squeeze in the juice from 1 lemon and season to taste by adding a splash of red wine vinegar, paprika, kosher salt and freshly ground black pepper, as needed.
  8. To serve, divide the beans across two bowls and top with either feta or parmesan. Serve warm with a side of toast or rice.
Serving: 1 bowlCalories: 517kcalCarbohydrates: 42gProtein: 17gFat: 33g