3 cups cooked chickpeas or 2 15-ounce cans, rinsed
6 garlic cloves, coarsely chopped (I do 3 cloves)
2 teaspoons sweet paprika
1 teaspoon whole black peppercorns
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
3 tablespoons olive oil
1/4 cup chopped cilantro
2 tablespoons chopped parsley
1 white onion, chopped (I substitute scallions)
1 bell pepper, diced into 1/2 inch squares
1/4 teaspoon dried thyme
1 small dried red chile
4 tomatoes, peeled, seeded and diced (I substituted 1 can diced tomatoes with juice)
Boil or steam the greens until wilted, then chop coarsely and set aside. Cover the chickpeas with cold water and gently rub them between your hands to loosen the skins. Tip the bowl so that the skins flow off, drain.
Pound the garlic in a mortar with 1/2 teaspoon salt until smooth or mince it with a knife. Add the dried spices, 1 teaspoon oil to moisten the mixture, and 2 tablespoons of the cilantro and parsley. Pound until a rough paste is formed.
Heat the remaining oil in a large skillet over medium-high heat. Add the onion, pepper, thyme, and dried chile. Cook for 7 minutes, then stir in the garlic paste, chickpeas, and 1/2 cup water or bean broth. When the onion is soft, add the tomatoes, greens, 1/2 teaspoon salt, and another 1/2 cup water. Reduce the heat to low and simmer for 5 minutes. Stir in the remaining cilantro and serve.
This recipe is from Vegetarian Cooking for Everyone by Deborah Madison. Another favorite of mine!