This vegan dish is a hearty favorite as the weather turns chilly. Not only is it fast and easy to make, it freezes well so a couple hours of cooking can give you a month of meatless Monday meals.
Adapted from a recipe by Dave Lieberman
1 pound of black chickpeas soaked over night in salted water
1 quart vegetable broth (or chicken stock)
2 cups water
1/4 cup olive oil
1 large onion, diced
6-8 cloves garlic, crushed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8- 1/4 teaspoon aleppo pepper (depending on how spicy you like it)
1 teaspoon smoked paprika
1 teaspoon sugar
1 14.5 ounce can chopped tomatoes
fresh ground black pepper
several handfuls of washed fresh spinach or chard
1. Drain and rinse the chickpeas from their soaking liquid. Place in a large pot or your pressure cooker. Add water and a liberal sprinkle of salt. Cook for 90 minutes on stovetop or 20 minutes in the pressure cooker. They should be cooked but still retaining a bit of firmness in texture. Set the chickpeas and stock aside in a bowl.
2. Add the olive oil and onions in the bottom of the pot and saute until they are soft and starting to become translucent. (about 3 minutes)
3. Add the stock, beans, spices, drain the liquid from the diced tomatoes and add to the pot. And simmer for 45 minutes.
4. Season with salt and pepper to taste then add the greens, stir them in and cover for a minute until the greens are just wilted. Serve immediately.
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