Chickpeas and Greens with Moroccan Spi..

Cooking Instructions

Boil or steam the greens until wilted, then chop coarsely and set aside. Cover the chickpeas with cold water and gently rub them between your hands to loosen the skins. Tip the bowl so that the skins flow off. Drain.

Pound the garlic in a mortar with 1/2 teaspoon salt until smooth or mince it with a knife. Add the dried spices, 1 teaspoon oil to moisten the mixture, and 2 tablespoons of the cilantro and the parsley. lb until a rough paste is formed.

Heat the remaining oil in a large skillet over medium-high heat. Add the onion, pepper, thyme, and dried chile. Cook for 7 minutes, then stir in the garlic paste, chickpeas, and 1/2 cup water or bean broth. When the onion is soft, add the tomatoes, greens, 1/2 teaspoon salt, and another 1/2 cup water. Reduce the heat to low and simmer for 5 minutes. Stir in the remaining cilantro and the lemon and serve.

Wine Pairing(s)

Louis Jadot Pommard Épenots

Yellow Tail Chardonnay

Brancott 'Gisborne' Chardonnay

Henri de Villamont Pommard

Cartagena Pinot Noir

Moon Mountain Chardonnay Sonoma

Longview Sauvignon Blanc

Black Swan Chardonnay

Domaine de Chevalier Blanc

Chateau de la Vieille Tour Bordeaux Blanc