Introduction: Tuscan Chickpeas & Wilted Greens With Zesty Salsa Verde

About: Bonjour! My name is Cassandra, I am an Australian with a passion for cooking, sharing, and exploring seasonal local produce. I am inspired by memories of my childhood growing up in the hinterland of Byron Bay,…

Tuscan chickpeas & wilted greens with zesty salsa verde is a wonderfully healthy, protein rich, comforting meal for the Autumn season that has just arrived. A simple to prepare meal that is brimming with wonderfully fresh Italian flavors, this dish will suit vegans, vegetarians and omnivores alike. For an option with grilled pork, please scroll to the base of the recipe to find this simple addition.

Step 1: Tuscan Chickpeas

Tuscan Chickpeas

400 grams of canned chickpeas, washed and drained

2 tblsp. of olive oil

1 red onion, finely chopped

4 garlic cloves

1 large carrot, finely chopped

6 plump ripe tomatoes, coarsely chopped

4 sprigs of fresh thyme

½ cup coarsely chopped flat-leaf parsley

Pinch of sea salt

Pinch of ground black pepper

Heat the olive oil in a medium sized saucepan over medium heat, add garlic, onion, carrot, salt and pepper. Cook until tender. Add tomatoes, chickpeas and herbs and cook until the tomatoes have disintegrated and have reduced to a thick sauce like consistency. Put aside until ready to serve.

Step 2: Wilted Greens

Wilted Greens

200 gm of english spinach

100 gm kale, finely chopped

1 tblsp. of olive oil

2 cloves of garlic, finely chopped

Pinch of sea salt

Add the olive oil to a pan, heat and place the spinach and kale into the pan, toss until the greens wilt down slightly, add the garlic and a pinch of sea salt and cook for a further 2 minutes.

Step 3:

For the Zesty Salsa Verde and an option of adding grilled tuscan pork cutlets, please follow the link to my blog below..........