Crispy Chickpea Stew

with Greens, Lemon, and Feta

A comforting yet zesty stew with crispy chickpeas, tender greens, and creamy feta, perfect for weeknight meals.

1. Prepare Chickpeas
Place 2 cups of the drained chickpeas on a clean kitchen towel or a double layer of paper towels and pat them dry. Grate the zest from the lemon into a small bowl and cut the lemon in half. Set both aside.
Tip: Dry chickpeas thoroughly to ensure they crisp properly.
2. Cook Chickpeas
In a large soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add the towel-dried chickpeas, ½ teaspoon salt, and black pepper. Cook, stirring until crisp, 8 to 10 minutes. Add 1 tablespoon of oil and sliced garlic. Cook until garlic is golden brown, 2 to 3 minutes. Transfer chickpeas and garlic to a paper towel-lined plate.
Cleanup: Remove any excess oil from the pot.
3. Season Chickpeas
Sprinkle crispy chickpeas with half the lemon zest and salt and black pepper to taste.
Tip: For extra flavor, use freshly ground black pepper.
4. Make Stew Base
Heat 2 tablespoons oil in the pot over medium-high heat. Add onion and cook until soft, about 5 minutes. Stir in minced garlic, oregano, remaining ¾ teaspoon salt, and red pepper flakes. Add remaining chickpeas, greens, and stock. Bring to a simmer. Reduce heat to medium-low and cook, covered, until greens are tender, about 25 to 30 minutes.
Tip: Stir occasionally to prevent sticking.
5. Finish and Serve
Stir in feta, remaining lemon zest, and juice from half a lemon. Taste and adjust salt and lemon juice if needed. Serve stew topped with crispy chickpeas, garlic, parsley, and additional lemon juice, if desired.
Cleanup: Wash the pot immediately to avoid residue.

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Crispy Chickpea Stew

with Greens, Lemon, and Feta