This recipe found its inspiration, once upon a time, in the Moosewood Cookbook series, essential references for anyone who strives to reduce meat consumption, but demands a dish full of mouthwatering flavor.  You can adapt and substitute freely—try just about any green you have on hand, or a different bean like white cannellinis or dark red kidneys.  Or toss in a cubed carrot or other winter roots as you sauté the onions and peppers.  In summer months eggplant or zucchini would be a perfect addition.

Ingredients:

• 2 Tbsp olive oil
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• 1 sweet bell pepper, seeded and cubed
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp paprika
• pinch of saffron (optional)
• 1 ½ cups chopped tomato (fresh or canned)
• 1 can chickpeas, drained and rinsed
• Salt
• 1 bunch coarsely chopped greens, such as spinach, kale or chard
• 1 Tbsp fresh lemon juice, or to taste
• 1/4 cup chopped fresh cilantro

Method:

1. Heat oil in a sauté pan over medium heat, add onion and cook soft, about 5 minutes.
2. Add bell pepper, garlic and spices. Sauté for 5 more minutes, stirring frequently.  Add tomato and cook until tomato breaks up and becomes soft and most of its liquid has cooked off.
3. Add chickpeas, about ¼ cup of water and one half teaspoon salt. Stir to combine.  Cook for 10 minutes, adding some water if mixture starts to stick to pan.
4. If using spinach, turn off the heat and stir in the leaves, until just wilted.  If using more substantial greens such as kale or chard, cook for a few minutes over medium-low heat.  Add lemon juice and more salt to taste.
5. Garnish with fresh cilantro.
6. Serve with Middle Eastern flat bread, couscous or rice, for instance Persian Green Rice.