Stewed Greens and Chickpeas With Toasted Garlic and Lemon
Updated Feb. 20, 2026
- Total Time
- 55 minutes
- Prep Time
- 20 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ⅓ cup plus 3 tablespoons extra-virgin olive oil
- 2yellow onions, finely chopped
- 2teaspoons fennel seeds, lightly crushed
- ½ teaspoon crushed red pepper (optional)
- 1cup loosely packed fresh oregano leaves (about 15 grams)
- Fine sea salt and black pepper
- 14ounces chard (see Tip for additional options), stems and leaves cut into ½-inch pieces
- 1scant cup tiny pasta shapes, such as stelline or pepe bucato
- 1(14-ounce) can chickpeas (or cannellini beans) in their liquid
- 4cups chicken (or vegetable) stock
- 1½cups roughly chopped fresh parsley leaves and tender stems
- 6garlic cloves (1 minced and 5 thinly sliced)
- 1lemon (1 teaspoon finely grated zest, plus wedges to serve)
- 1cup sour cream
Nutritional analysis per serving (6 servings)
512 calories; 31 grams fat; 7 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 48 grams carbohydrates; 9 grams dietary fiber; 10 grams sugars; 15 grams protein; 1035 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Add ⅓ cup oil, the onions, fennel seeds, crushed red pepper (if using), half the oregano, 1 teaspoon salt and a good grind of pepper to a large Dutch oven or other heavy pot on medium-high heat. Cook for about 10 minutes, stirring often, until the onions are soft and golden.
- Step 2
Add the chard, pasta, chickpeas and their liquid, stock, ¼ cup water and 1 teaspoon salt, and bring to a simmer. Turn the heat down to medium-low and cook, covered, for about 10 minutes more, stirring often, until the pasta has cooked, then stir through the parsley, minced garlic and lemon zest.
- Step 3
Heat the remaining 3 tablespoons of oil in a small saucepan on medium heat. Once hot, add the remaining oregano and sliced garlic, and cook for 3 to 5 minutes, stirring occasionally, until the garlic is lightly golden.
- Step 4
Divide stew among bowls; top with a spoonful of sour cream, the garlic oil and a good squeeze of lemon.
- Many alternative greens would be delicious here. You could use Tuscan kale, discarding the stems, or mature spinach, with no need to remove the tender stems.
Private Notes
Comments
I tend to skip the stories or explanations that usually accompany recipes, but I read Mr Ottolenghi's with great pleasure - a chef with a poetical heart.
Something that goes very well with chickpeas, greens and chicken broth and already has the fennel is Italian sausage. I'll be making this, but will add some in for a little fatty-meat goodness (and I prefer cutting the cased examples into 1/2" slices instead of using the loose stuff).
I haven't made this yet, but to those who have, one Cup of fresh Oregano??? Isn't that excessive? It sounds crazy!
Very tasty, but took a very long time to make - over an hour. I added spinach to my bowl of soup instead of chard in the pot. Sprinkled my serving with grated parm.
I liked the whole cup of oregano. Only half goes in the soup. The other half sautéed with garlic and drizzled on top. It did pretty much wipe out my patio pot of oregano. Used veg stock because I wanted it parve. For sure, chicken stock would have been tastier. Still we liked it.
I made this with 2 .5 oz. packages of discounted oregano (1 oz. total), a mix of greens and pastina. Very good flavor and a strong comfort food sensibility. The 1/2 t. red pepper flakes and 2 t. salt were perfect, to my taste. Important note: it almost overflowed my 3.5 quart Le Creuset. Definitely needs a 4-5 quart pot. I'm still pondering a future instant pot version and may very well use quinoa instead of pasta next time, for more nutritional heft. About 75 min. to make.