60 minutes
A hearty and comforting stew featuring crispy chickpeas, winter greens, and a tangy lemon-feta flavor.
Chickpeas, dried and thoroughly patted dry
cups
tablespoons
teaspoons
Black Pepper, freshly ground
to taste
Garlic Clove, thinly sliced or minced
each
Lemon, zested and juiced
0 zest and juice
Large Onion, diced
each
Fresh Oregano, finely chopped
tablespoons
Red Pepper Flakes, crushed
pinches
Winter Greens, chopped
0 oz
cups
Feta Cheese, crumbled
cups
Flat Leaf Parsley, fresh
to garnish
1. Crisp the Chickpeas
Dry 2 cups of chickpeas thoroughly with a kitchen towel, heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the dried chickpeas, season with ½ teaspoon of kosher salt and freshly ground black pepper to your taste, and cook for about 8 to 10 minutes, stirring until golden and crisp. Transfer the crispy chickpeas to a paper towel–lined plate, and season with half of the lemon zest, along with more salt and pepper if needed.
2. Cook Garlic with Chickpeas
To the pot with the remaining olive oil, add 2 thinly sliced garlic cloves and cook for 2 to 3 minutes until fragrant and just starting to brown. Use a slotted spoon to transfer the crispy chickpeas and garlic to a paper towel–lined plate, and season with the remaining half of the lemon zest, along with more salt and pepper if needed.
3. Sauté Onion and Aromatics
In the same pot, after wiping it out, add 2 tablespoons of olive oil and cook one large diced onion with 4 minced garlic cloves, 1 tablespoon of finely chopped fresh oregano, ¾ teaspoon of kosher salt, and a pinch of crushed red pepper flakes for about 5 minutes until the onion is soft and translucent and the mixture is fragrant.
4. Simmer the Stew
Add the remaining chickpeas from the cans, 12 ounces of chopped hardy winter greens, and 4 cups of vegetable or chicken stock to the pot. Bring the stew to a simmer, cover with a lid, and cook gently for 25 to 30 minutes until the greens are tender and the flavors have melded.
5. Finish with Feta and Lemon
Stir in 1 cup of crumbled feta or goat cheese, the remaining lemon zest, and the juice from half a lemon into the stew. This addition brightens the stew, giving it a tangy and creamy finish. Taste and adjust the seasoning as needed.
6. Serve and Garnish
Serve the stew in individual bowls, topping each with the crispy chickpeas and garlic. Drizzle with a bit of olive oil, sprinkle with fresh parsley leaves, and, if you like, a few more crushed red pepper flakes and a squeeze of lemon.
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