Chickpeas & Greens Recipe

Heat oil and sweat aromatics

Place a medium saucepan over medium heat and add 1 tablespoon olive oil. When shimmering, add the minced shallot and sauté until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds more until fragrant but not browned.

Build sauce

Stir in the tomato paste and cook 30 seconds to deepen flavor. Add the crushed tomatoes, dried oregano, 1/4 tsp red pepper flakes, sugar (if using), and 1/2 tsp salt. Bring sauce to a gentle simmer.

Simmer

Reduce heat to low and simmer, partially covered, 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning, adding more red pepper flakes for heat if desired. Stir in torn basil leaves in the last minute. Keep warm while you cook the chickpeas and greens.

Prep broccolini and spinach

Trim the broccolini and cut into 2-inch pieces. Rinse and spin dry the spinach. Drain and rinse chickpeas and pat dry with paper towels to remove excess moisture.

Sauté aromatics

In a large heavy skillet (10–12 inch) set over medium heat, add 2 tablespoons olive oil. When hot, add the chopped onion and sauté 4–5 minutes until softened and starting to brown. Add the sliced garlic and cook 30–45 seconds until fragrant.

Cook broccolini

Add the broccolini pieces to the skillet with a pinch of salt and 2–3 tablespoons water. Cover and steam 2–3 minutes until bright green and just tender-crisp. Remove the lid and let any remaining water evaporate.

Add chickpeas

Add the rinsed, patted-dry chickpeas to the skillet. Increase heat to medium-high and cook, stirring occasionally, 4–6 minutes so the chickpeas get lightly golden in spots. Season with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp crushed red pepper flakes (adjust to taste).

Combine with sauce

Reduce heat to low and pour 1 to 1 1/2 cups of the warm spicy pomodoro sauce into the skillet (use more or less depending on how saucy you want it). Stir to coat the chickpeas and broccolini.

Wilt spinach

Add the packed spinach in handfuls, stirring after each addition until wilted and incorporated, about 2–3 minutes. If the pan looks dry, add up to 1 tablespoon olive oil or a splash of water to help wilt the greens.

Finish and serve

Stir in 1 tablespoon fresh lemon juice and 1/2 cup grated Parmesan. Taste and adjust seasoning with additional salt, pepper or red pepper flakes. Transfer to a serving dish and sprinkle extra Parmesan and a pinch of red pepper flakes on top. Serve warm.