Introduction: Greek Garbanzos and Greens
Greek Garbanzos and Greens
The night before, put 1 cup sorted and washed garbanzo beans and 5 cups of water in a 2 quart crock pot and cook on high overnight.
3 tablespoons olive oil
1 large red or green pepper, cut in half and sliced
1 large sweet white onion, cut in half and sliced
2 cups baby bella mushrooms, washed, patted dry and sliced.
1 large bunch of kale or other greens, stems removed and chopped
2 cups cooked garbanzos
1 1/2 to 3 teaspoons garlic, minced
1/2 cup yoghurt
1/2 cup sour cream
1 1/2 tablespoons lemon juice
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
10 grinds black pepper
1/8 to 1/4 teaspoon cayenne
Saute the onion and pepper slices until the onions are just beginning to become translucent. Add the mushrooms and garlic, saute until the mushrooms begin to soften or weep. Add the greens and stir until they are wilted. Stir in the garbanzo beans and sauce. Place all ingredients in a preheated, oiled crock pot and top generously with Feta cheese. Cook on high for 2 hours or bake at 350° for 45 minutes to one hour.