Spiced Chickpeas and Greens with Parsley Oil

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

Spiced Chickpeas and Greens with Parsley Oil

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Prep Time

15 minutes

Cook Time

15 minutes

Servings

4 people

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Ingredients

• 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
• Lemon wedges

Ingredients 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 Lemon wedges

Prep Time 15 minutes Cook Time 15 minutes Servings 4 people Print Recipe

Instructions

1. 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.
2. Meanwhile, combine remaining ½ cup olive oil, remaining ½ cup parsley, and mint in a food processor; process until smooth. (Yields 2 /3 cup.)
3. 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 Notes

Nutrition Facts

Spiced Chickpeas and Greens with Parsley Oil

Amount Per Serving

Calories 414 Calories from Fat 270

% Daily Value*

Total Fat 30g 46%

Saturated Fat 4g 20%

Polyunsaturated Fat 4g

Monounsaturated Fat 22g

Sodium 340mg 14%

Total Carbohydrates 29g 10%

Dietary Fiber 6g 24%

Protein 7g 14%

* Percent Daily Values are based on a 2000 calorie diet.

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