Chickpeas and Greens

14 Apr 2020
Chickpeas & Greens

This recipe was created by Sharon Conrad, our community cook at Wolves Lane. She's a Registered Associate Nutritionist and teaches cooking skills across London.


Serves 4 as a side

The purple sprouting broccoli at my father in laws allotment has become a monster. Towards the
end of its growing season, it is mainly large outer leaves with very few flower heads remaining. Not
wanting to waste anything, I picked loads of the leaves with their stalks and used some of them in
the following simple recipe.

PSB is a nutrient-rich vegetable; a source of fibre and vitamin C as well as vitamin K and calcium.
Anthocyanins, a natural antioxidant, are also plentiful in all parts of the plant – stems, leaves and flower heads. Dark green, leafy veg in general are a great addition to a balanced diet and others, such as swiss chard, spinach and kale, could be swapped in to this hearty dish.

Once you have this veg base you could easily transform it into a delicious sauce for pasta by adding
in another tin of tomatoes or, a satisfying soup by using the aquafaba liquid from the chickpeas and
topping it up with a litre or so of stock. You may want to add more chilli or fresh mint too.




400 g tin of chickpeas, drained (or 175g dried chickpeas soaked overnight and cooked for 45mins
until tender)

2 tbsp olive or rapeseed oil

200g of green leaves and stalks (see note above)

Salt and freshly ground pepper

1 medium red onion, chopped into 1cm pieces

1 yellow or red pepper, chopped into 1cm pieces

1 dried chilli, crumbled or chilli flakes

125ml white wine

1 tbsp tomato puree

1 handful fresh mint, roughly chopped

1 tbsp lemon juice (approx. juice from ½ small lemon)




Separate any thicker stems from the leaves, discarding any that are too bendy and don’t snap. Chop
the remaining stalks into 1cm pieces.

Bring a large pan of water to the boil and add the chopped stems. Cook for a couple of minutes until
almost tender then add the leaves. Blanch for a minute or so and then drain and refresh in cold
water before chopping coarsely. Put to one side.

Heat the oil in a large pan over a medium heat and add the onion and pepper and cook slowly for
15mins. You want the veg to soften but not brown. Season with salt and pepper and add the
crumbled chilli or flakes. Pour in the wine and reduce almost completely before stirring in the
tomato puree.

Add the chickpeas and chard to the mix and cook for another 5 mins to warm through. Just before
serving check for seasoning and stir in the chopped mint and lemon juice.