* Spiced Chickpeas and Greens with Parsley Oil *

Recipe Source:  http://newhope360.com/recipes/spiced-chickpeas-and-greens-parsley-oil
Prep Time:  15 minutes
Cook Time:  15 minutes
Serves:  4

Classic Middle Eastern spices enliven high-fiber chickpeas, which speed toxin removal in the colon.  This recipe also features a brilliant-green oil made with loads of parsley, long used in detox plans for its mild diuretic and kidney-flushing effects.  You’ll have leftover oil, so use it to add flavor and a cleansing component to other meals.  Serve this dish with quinoa on the side.


1/2 cup + 1 tablespoon olive oil
1 bunch scallions (finely chopped)
2 cloves garlic (minced)
1/2 teaspoon ground cinnamon
1/2 teaspoon 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 oz. can chickpeas (garbanzos) rinsed and drained
4 cups finely chopped fresh chard leaves (stems discarded)
3/4 cup finely chopped fresh parsley, divided
2 teaspoons dried mint or 2 tablespoons fresh mint
Lemon Wedges


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.

Meanwhile, combine remaining ½ cup olive oil, remaining ½ cup parsley, and mint in a food processor; process until smooth (yields 2/3 cup).

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.

Nutritional Info (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


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