WARM CHICKPEA SMASH WITH SKILLET GREENS

4 servings

Adapted from “PNW Veg: 100 Vegetable Recipes Inspired by the Local Bounty of the Pacific Northwest,” by Kim O’Donnel (Sasquatch Books, 2017).

Ingredients

1/4 cup thinly sliced red

onion or shallot 4 tablespoons fresh lemon juice (from 1 to 2 lemons)

2 bunches quick-cooking greens (such as beet, chard, kale, mustard or watercress), washed and dried 6 tablespoons extravirgin olive oil 2 teaspoons ground

cumin

2 teaspoons ground

sumac

4 cloves garlic, thinly

sliced

Two 15-ounce cans nosalt-added chickpeas, rinsed and drained

(or 3 cups cooked chickpeas)

2 to 4 tablespoons warm water, plus more as needed

1/2 teaspoon fine sea salt,

plus more as needed

1/4 teaspoon freshly

ground black pepper

1/4 teaspoon Aleppo pepper or other medium-heat ground chile pepper

1/2 cup feta cheese, sliced,

for serving

1/2 cup halved cherry

tomatoes, for serving 1/2 cup sliced cucumber,

for serving

1/2 cup chopped fresh cilantro or mint leaves, for serving

Steps

Combine the red onion or shallot and 2 tablespoons of the lemon juice in a small bowl, making sure it is submerged; this will mellow the bite and make the allium easier to digest.

Remove the center ribs of the greens with a knife, or use your hands to strip off the leaves. Stack the leaves into short piles and roll up tightly; cut into 2-inch pieces.

To make the chickpea smash, heat a 10- or 12-inch skillet over medium heat. Add 4 tablespoons of the oil, tilting the pan to coat. Once the oil shimmers, add the cumin and sumac along with half of the garlic, stirring constantly to prevent burning.

Add the chickpeas, stirring to coat with the spices and garlic. Cook until the chickpeas are heated through, about 8 minutes. Add 2 tablespoons of the warm water; use a fork or potato masher to coarsely mash the chickpeas. The mixture will be both pasty and textured. If it seems dry, add the remaining warm water. Stir in the remaining 2 tablespoons lemon juice, 1/4 teaspoon of the salt and the black pepper. Taste, and add more salt if needed. Transfer the mixture to a bowl and cover to keep warm.

Carefully wipe the skillet clean with a paper towel, then place the pan over medium heat. Add the remaining 2 tablespoons of oil, tilting the pan to coat. Once the oil shimmers, add the remaining garlic, and then add the greens in batches, turning with tongs until coated with the oil. Cook the greens until wilted and tender, 3 to 5 minutes, adding a few tablespoons of water if the mixture seems dry. Season with the remaining 1/4 teaspoon of salt and the Aleppo pepper. Taste, and add more salt if needed.

To serve, spread the warm chickpea smash evenly in the center of a large plate or serving platter. Top with the marinated onion or shallot and lemon juice. Arrange the greens around the perimeter. Garnish with the feta, cherry tomatoes, cucumber and cilantro or mint.

Nutrition | Per serving: 490 calories, 18 g protein, 48 g carbohydrates, 28 g fat, 6 g saturated fat, 15 mg cholesterol, 590 mg sodium, 14 g dietary fiber, 10 g sugar