Spiced Chickpeas and Greens with Parsley Oil
Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
  • 1/2cup plus 1 tablespoon olive oil
  • 1bunch scallionsfinely chopped
  • 2cloves garlicminced
  • 1/2teaspoon ground cinnamon
  • 1/2teaspoon 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
  • 4cups finely chopped fresh chard leavesstems discarded
  • 3/4cup finely chopped fresh parsleydivided
  • 2teaspoons dried mintor 2 tablespoons fresh
  • Lemon wedges
  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