Slow-braised chickpeas with lemon and greens

Ingredients

• 2 tbsp olive oil
• 1 onion, sliced
• 3 garlic cloves, sliced
• 2 x 400g tins chickpeas, drained
• 400g tin chopped tomatoes
• 200ml vegetable stock
• 1 lemon, zested and juiced
• 100g leafy greens (kale, chard or spinach)
• Salt and pepper, to taste

Method

1. 1Warm the oil in a large pot and soften the onion for 8 minutes.
2. 2Add the garlic and cook for one more minute.
3. 3Add the chickpeas, tomatoes and stock, and simmer uncovered for 25 minutes, stirring occasionally.
4. 4Stir in the lemon zest and juice, then the greens, and cook for another 3–4 minutes until wilted.
5. 5Season to taste and serve with bread, rice, or on its own.