Classic Middle Eastern spices enliven high-fiber chickpeas, which speed toxin removal in the colon. This recipe also features a brilliant-green oil made with loads of parsley, long used in detox plans for its mild diuretic and kidney-flushing effects. You’ll have leftover oil, so use it to add flavor and a cleansing component to other meals. Serve this dish over quinoa for a super-fast, easy meal.
Gluten Free, Vegan, Quick
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
1/2 cup plus 1 tablespoon olive oil
1 bunch scallions ( finely chopped )
2 cloves garlic (minced)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/8-1/4 teaspoon ground nutmeg
Dash cayenne pepper
1/2 cup low-sodium vegetable broth
1 (15)-ounce can chickpeas (garbanzos) (rinsed and drained)
4 cups finely chopped fresh chard leaves (stems discarded)
3/4 cup finely chopped fresh parsley (divided)
2 teaspoons dried mint (or 2 tablespoons fresh)
In a large skillet, heat 1 tablespoon oil over medium heat and cook scallions for 1 minute, until just softened. Add garlic and spices; cook for 1 minute more, stirring. Stir in broth, scraping up spices from pan bottom. Add chickpeas, cover, and cook until chickpeas are infused with flavors, 5–7 minutes. Add chard and ¼ cup parsley, stirring to coat well. Cook for 2–3 minutes, until chard is just wilted.
Meanwhile, combine remaining ½ cup olive oil, remaining ½ cup parsley, and mint in a food processor; process until smooth. (Yields 2 /3 cup.)
Divide chickpea mixture among four plates. Drizzle with parsley oil, squeeze lemon juice over all, and serve hot, with additional parsley oil on the side.
Recipe Additional Notes:
PER SERVING (with 2 tablespoons parsley oil): 414 cal, 30g fat (22g mono, 4g poly, 4g sat), 0mg chol, 7g protein, 29g carb, 6g fiber, 340mg sodium
Thu, 2012-03-01 12:57