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
Ingredients
Serves4
Crispy Chickpea Stew
- 2 15.5-ounce cans chickpeas (drained and rinsed, divided)
- 0.6667 large Lemon
- 2.6667 tbsp Extra-virgin olive oil (divided, plus more for serving)
- 1 tsp Kosher salt (divided, plus more as needed)
- 0 count Freshly ground black pepper (to taste)
- 4 clove Garlic (4 minced, 2 thinly sliced)
- 0.6667 large Onion (diced)
- 0.6667 tbsp fresh oregano (finely chopped)
- 0 pinch Crushed red pepper flakes (plus more for serving)
- 8 oz hardy winter greens (such as collards, kale, or mustard greens, stems removed and coarsely chopped)
- 2.6667 cup vegetable or chicken stock
- 5.3333 oz feta or goat cheese (crumbled)
- 0.5 cup fresh parsley leaves (for serving)
Cooking 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.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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