Gomen (Collard Greens) with Chickpea Salad
Nutritious and flavorful Ethiopian-style collard greens served alongside a refreshing chickpea salad, a great light but filling lunch.
Ingredients
- about 450 g Collard greens
- 1 medium Onion
- 2 cloves Garlic
- 1.27 cm Ginger
- 1/2 cup Vegetable broth
- 1 can (15oz) Chickpeas
- 1/4 cup Red onion
- 2 tbsp Lemon juice
- 1 tbsp Olive oil
- 1/4 cup Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Wash and chop the collard greens. Dice the onion, mince the garlic and ginger.
- 2Heat vegetable oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- 3Add the garlic and ginger and cook for 1 minute, stirring constantly.
- 4Add the collard greens and vegetable broth. Cover and cook for 20 minutes, or until the collard greens are tender.
- 5While the collard greens are cooking, prepare the chickpea salad: Drain and rinse the chickpeas. Dice the red onion and chop the cilantro.
- 6In a bowl, combine the chickpeas, red onion, cilantro, lemon juice, and olive oil. Mix well.
- 7Serve the collard greens with the chickpea salad on the side.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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