Chickpeas & Greens (Vegan)

Every 2 weeks I get a box of organic produce delivered to my door by Organics Live. I put this little recipe together after receiving a box with leeks, kale, spinach and scallions.

There's a Persian dish called Kuku Sabzi, and that's where I took the inspiration for this dish. Kuku Sabzi is kind of like a frittata, and it's really delicious! It's basically eggs loaded up with all kinds of greens, walnuts and barberries. I made this without the eggs, and added chickpeas instead.

I didn't have any cilantro, but it would have been awesome in here too. if you have cilantro, add a handful to the recipe.

Chickpeas & Greens
Makes 2 Servings

Ingredients

• ¼ cup chopped walnuts
• 1 tablespoon avocado oil
• 1 leek, washed and sliced
• 2 cloves garlic
• ½ teaspoon turmeric
• ½ teaspoon pink salt
• ½ teaspoon black pepper
• ¼ cup chopped scallions (greens & whites)
• 2 cups chopped kale
• 1 cup chopped spinach
• 1 tablespoon barberries, rinsed
• 1 cup chickpeas
• 1 teaspoon olive oil
• lemon or lime wedges

Directions

1. In a frying pan, toast the walnuts over medium heat for a few minutes being careful not to burn them. Set them aside.
2. In the same pan, sauté the leeks in the oil for about 5 minutes, or until they become translucent. Add the garlic and cook for another minute or two.
3. Stir in the turmeric, salt and pepper, then, add the greens. Cook the greens down until they're all wilted.
4. Stir in the berries, chickpeas and walnuts and heat through.
5. Drizzle with olive oil and a squeeze of lemon or lime juice before serving.