Stewed Greens and Chickpeas With Toasted Garlic and Lemon
Updated February 19, 2026
David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
- Total Time
- 55 minutes
- Prep Time
- 20 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
⅓ cup plus 3 tablespoons extra-virgin olive oil
2 yellow onions, finely chopped
2 teaspoons fennel seeds, lightly crushed
½ teaspoon crushed red pepper (optional)
1 cup loosely packed fresh oregano leaves (about 15 grams)
Fine sea salt and black pepper
14 ounces chard (see Tip for additional options), stems and leaves cut into ½-inch pieces
1 scant cup tiny pasta shapes, such as stelline or pepe bucato
1 (14-ounce) can chickpeas (or cannellini beans) in their liquid
4 cups chicken (or vegetable) stock
1 ½ cups roughly chopped fresh parsley leaves and tender stems
6 garlic cloves (1 minced and 5 thinly sliced)
1 lemon (1 teaspoon finely grated zest, plus wedges to serve)
1 cup sour cream
Nutritional analysis per serving (4 to 6 servings)
48 grams carbs; 27 milligrams cholesterol; 512 calories; 17 grams monosaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 31 grams fat; 9 grams fiber; 1035 milligrams sodium; 15 grams protein; 10 grams sugar
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.
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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
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 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.
I haven't made this yet, but to those who have, one Cup of fresh Oregano??? Isn't that excessive? It sounds crazy!
This is shockingly more delicious than the sum of its parts. I did use all the oregano (its not too much at all) and this is a great way to use up all other early spring greens too: instead of just chard I used a mixture of the mustard greens, arugula and chard that were coming up in my garden. Don't skip the oil at the end, in fact make extra and dip bread into it. Delicious!
Delicious! Broth is so flavorful with all of the herbs and spices! Skipped the oil on top and subbed Parmesan cheese for the sour cream. Used macaroni noodles which worked great too. Was fast to make and would definitely recommend/will make again!
This was awesome! I only had dried oregano and didn't go overboard with it, but we still loved it.