It’s 2019!!! I hope everyone had a fun, safe holiday season. I love how supportive my family is of my lifestyle, especially around the holidays. My mom’s even cooking oil-free dishes when I’m there! But while I was out of town, I came up with so many ideas that need to transpire. So far, I’ve made this dish that I’m having trouble naming! It has chickpeas, tahini, plenty of lemon juice and zest, mushrooms, and whatever greens you enjoy. I used Chinese mustard greens because I had a fresh bunch. You can use less lemon zest if you don’t want it super lemony. A microplate is perfect for zesting.
Feel free to water saute the onions and garlic. I just tossed them in at the beginning, though. I used chickpeas that I had cooked from the dry beans previously. You can use canned ones but fresh tastes to much better. I also had some beautiful oyster mushrooms so I threw some of them in Any type you like will work well. And if you’re a potato lover, add a couple of cubed potatoes to the mix.
2 cups of cooked chickpeas
1/4 cup of tahini
Zest and juice of 3 lemons
1 cup low-sodium broth
1 cup water
1 onion, chopped
4 cloves of garlic, minced
1 tablespoon of cumin
1/4 teaspoon of cayenne
1 bell pepper, diced
1 large tomato, large dice
1 large bunch of greens, washed well and chopped into 1-inch-wide pieces
1/2 pound of mushrooms, sliced, halved, or whole depending upon the type. I used oyster mushrooms and left them whole
1/4 cup chopped cilantro, optional
In a large pot, combine the broth, water, tahini, onion, garlic, and spices. Stir well and add the tomato, bell pepper, and the chickpeas. Add the lemon zest and bring to a simmer. Stir occasionally and simmer for 20 minutes.
Stir in the greens a few handfuls at a time until they’re all incorporated. Add the mushrooms and simmer until the greens are tender.
Stir in the lemon juice and cilantro and serve warm with a dusting of smoked paprika or hot sauce.