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Crispy Chickpea Stew

vegetarian

Crispy Chickpea Stew

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

Prep

10 min

Cook

45 min

Total

55 min

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Ingredients

Serves21

Crispy Chickpea Stew

  • 10.5 15.5-ounce cans chickpeas (drained and rinsed, divided)
  • 3.5 large Lemon
  • 14 tbsp Extra-virgin olive oil (divided, plus more for serving)
  • 5.25 tsp Kosher salt (divided, plus more as needed)
  • 0 count Freshly ground black pepper (to taste)
  • 21 clove Garlic (4 minced, 2 thinly sliced)
  • 3.5 large Onion (diced)
  • 3.5 tbsp fresh oregano (finely chopped)
  • 0 pinch Crushed red pepper flakes (plus more for serving)
  • 42 oz hardy winter greens (such as collards, kale, or mustard greens, stems removed and coarsely chopped)
  • 14 cup vegetable or chicken stock
  • 28 oz feta or goat cheese (crumbled)
  • 2.625 cup fresh parsley leaves (for serving)
Servings: 21−+
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Cooking Instructions

  1. 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. 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. 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. 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. 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

Prep: 10 min · Cook: 45 min · Total: 55 min · Servings: 21

Ingredients

Crispy Chickpea Stew

  • 10.5 15.5-ounce cans chickpeas (drained and rinsed, divided)
  • 3.5 large Lemon
  • 14 tbsp Extra-virgin olive oil (divided, plus more for serving)
  • 5.25 tsp Kosher salt (divided, plus more as needed)
  • count Freshly ground black pepper (to taste)
  • 21 clove Garlic (4 minced, 2 thinly sliced)
  • 3.5 large Onion (diced)
  • 3.5 tbsp fresh oregano (finely chopped)
  • pinch Crushed red pepper flakes (plus more for serving)
  • 42 oz hardy winter greens (such as collards, kale, or mustard greens, stems removed and coarsely chopped)
  • 14 cup vegetable or chicken stock
  • 28 oz feta or goat cheese (crumbled)
  • 2.625 cup fresh parsley leaves (for serving)

Instructions

  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.
  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.
  3. Season Chickpeas — Sprinkle crispy chickpeas with half the lemon zest and salt and black pepper to taste.
  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.
  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.