Ethiopian Collard Greens with Chickpeas (Gomen)
These collards can be served as a vegan main dish or as a hearty side. If possible, serve with injera, the traditional crepe-like bread common in Ethiopia.
Servings: 6 servings
Calories: 139kcal
Ingredients
- 1½ pounds collard greens. optional: mustard greens of fresh spinach stemmed and finely chopped
- 16 ounces chickpeas canned, drained
- 1 red onion minced
- 2 tablespoons water
- 4 tbsp. extra-virgin olive oil
- 2 cloves garlic minced
- 1 tomato finely chopped
- 1 jalapeño pepper sliced
- 1 tsp cardamom ground
- 1 tsp cumin ground
- ¾ tsp salt
Instructions
- Bring a large pot of water to a boil over high heat. Add chopped collards and cook until soft, about 15 minutes. Drain well in a colander.
- Add onion and 2 tablespoons water to the pot and cook over medium heat, stirring often, until the onion is translucent, 4 to 5 minutes. Add chickpeas, oil and garlic and cook, stirring, for 1 minute. Add tomato and jalapeño; cook, stirring a few times, for 5 minutes. Add collards and stir, cover and cook, stirring once or twice, for 10 minutes.
- Reduce heat to medium-low. Stir in cardamom and cumin, cover and cook for 3 minutes. Remove from heat. Add salt.
Nutrition
Calories: 139kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 313mg | Potassium: 337mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5892IU | Vitamin C: 47mg | Calcium: 276mg | Iron: 1mg