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Balsamic-Glazed Chickpeas and Mustard Greens
These Balsamic-Glazed Chickpeas and Mustard Greens are tangy and filling. Serve them up as a light main or as a tasty side dish.
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Servings:
2
Calories:
214
kcal
Author:
Veg Kitchen
Ingredients
10
oz
bunch mustard greens
½
large red onion
thinly sliced
5
tbsp
vegetable broth
divided
4
cloves
garlic
chopped
1
pinch
red pepper flakes
½
tsp
salt
optional
2
tbsp
balsamic vinegar
½
tsp
soy sauce
¼
tsp
agave
or sugar
1
cup
cooked chickpeas
rinsed and drained
Instructions
Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink—about 4 minutes.
Add the chopped garlic, red pepper, and another tablespoon of broth and cook, stirring, for another minute.
Add the mustard greens and 2 tablespoons of broth. Cook, stirring, until greens are wilted but still bright green—about 3 to 5 minutes.
Stir in the salt if using.
Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in the pan.
Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan. If there is no liquid, add 2 tablespoons of broth.
Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half.
Spoon the chickpeas over the greens and drizzle the sauce over all. Serve warm, with additional balsamic vinegar at the table.
Nutrition
Calories:
214
kcal
|
Carbohydrates:
38
g
|
Protein:
12
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
856
mg
|
Potassium:
869
mg
|
Fiber:
11
g
|
Sugar:
11
g
|
Vitamin A:
4404
IU
|
Vitamin C:
104
mg
|
Calcium:
226
mg
|
Iron:
5
mg
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