spicy beans and wilted greens stew
February 17, 2014 § 85 Comments
It is windy, cold and raining buckets and as you can imagine a spicy chickpea stew is perfect for this type of weather. Each spoonful unites the earthy nutty sweetness of chickpeas and spunky soulful taste of mustard greens, heat from the chile’s and rounding out the whole, a subtle undertone of rosemary. This stew is a breeze to make and keeps well for several days in the refrigerator. I suppose in the spirit of beans ‘n greens, swapping the ingredients and using white beans, kale. collard greens or chard would be just as effective in producing a delicious cold night vegetarian stew.
You may save cooking time by using chickpeas in a can. Two 15 ounce cans shall be equivalent to 1 pound dried and soaked chickpeas. We served our stew with a baguette, which when dunked was out of this world.
I n g r e d i e n t s
- ¼ cup olive oil, plus more for drizzling
- 2 jalapeño chiles, finely chopped
- 4 cloves garlic thinly sliced
- 1 large onion, thinly sliced
- 4 celery stalks, finely chopped
- 1 sprig rosemary
- Sea salt and freshly ground black pepper
- 1 parmesan rind, plus grated parmesan for serving
- 1 pound dried chickpeas, soaked overnight, drained
- 1 bunch kale or mustard greens, ribs and stems removed, leaves coarsely chopped
- 1 bunch large flat-leaf spinach, trimmed, coarsely chopped
- 4 cups trimmed arugula, divided
- 2 teaspoons fresh lemon juice
M e t h o d
Heat olive oil in a large heavy pot over medium heat. Cook chiles and garlic, stirring occasionally, until garlic is soft, about 4 minutes. Add onion, celery and rosemary sprig. Increase heat to medium-high and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes. Season with salt and pepper. Add Parmesan rind, chickpeas and 10 cups water. Bring to a boil, reduce heat and simmer, stirring occasionally and adding more water as needed, until beans soften up, 3–4 hours.
Lightly crush some beans to give stew a creamy consistency. Mix in mustard greens, spinach, and half of arugula; Taste, season with salt and pepper if needed. Cook until greens are wilted, 5–8 minutes. Toss in remaining arugula with lemon juice. Divide stew among bowls and top with arugula, freshly grated parmesan and a drizzle of oil.