Healthy Recipe

June 20, 2011

Curried Chickpeas with Mustard Greens

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shown with brown rice

Makes 4 side dish servings or 2 entrees
Prep time: 10 minutes
Cook time: 25 minutes
Total Time: 35 minutes


We finally unpacked and organized our kitchen which means — recipes are back!  This dish makes use of dried herbs and spices.

Dried herbs and spices are handy especially if you do not have the space or inclination to grow your own; however, they do have a shelf life.  According to, whole dried herbs may last anywhere from 1 to 3 years (whole leaf) and the powdered and ground variety will last approximately 6 months.  For spices, McCormick offers an interactive tool that will help determine the life of your spice.  And if you have some that are still in tins they may be past their prime.  They are 15 years old!  Mom, I think it is time to throw out the ground mustard.

Also this dish uses frozen mustard greens which are high in vitamins A, C and K; as well as provide natural folate.  Chickpeas or garbanzo beans are a good source of fiber and protein, making this dish satisfying and filling.


  • 1 1/2 tablespoon of Olive Oil
  • 3 tbs dried minced onion (or 1/2 cup fresh, chopped)
  • 2 tsp dried garlic (or 2 cloves chopped)
  • 1/2 tsp ground cumin
  • 12 ounces bag frozen mustard greens, chopped
    • Hint: crush bag to break up large frozen chunks.
  • 1 tbsp curry powder
  • 1/2 tsp fresh ground ginger
  • 1/4 tsp dried dill
  • Pinch of oregano
  • 1/4 tsp parsley flakes
  • 1/4 tsp crushed red pepper
  • 1/2 cup of organic low sodium vegetable broth (Pacific Natural Foods)
  • 15 oz can of chickpeas, drained and rinsed
    Rinse and Drain Chickpeas to reduce sodium.
  • 3 large Roma tomatoes, diced

Heat in a large skillet 1 1/2 tablespoons of olive oil (medium heat).  In a small bowl, mix together onion, garlic and cumin.  Add to skillet and stir until fragrant. About 5 minutes.

Add 12 ounces of chopped frozen mustard greens (about 3/4 of a 16 ounce bag). Do not add additional water. Stir occasionally for 7 minutes or until all ice is melted and pieces are broken apart.

Stir in curry powder, ginger, dill, oregano, parsley, crushed red pepper, and vegetable stock.

Bring to a boil. Reduce heat to a simmer and add chickpeas and tomatoes.  Stir while simmering for 10 minutes.

Serve as a side dish or as a main meal with brown rice.



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