Yield: 4 servings
- 1/2 medium onion
- 2 cloves garlic
- generous pinch saffron
- pinch cayenne pepper
- 1/2 tsp. kosher salt, plus more to taste
- 1 large tomato, or 2/3 cup canned tomatoes
- freshly ground pepper to taste
- 2 Tbs. extra-virgin olive oil
- 2 cups cooked garbanzo beans (canned OK)
- Washed and trimmed greens from one bunch beets, sliced, or one bunch stemmed kale or chard (if using chard, sliver the stems and add)
- 1 bay leaf
- 1 tsp. white wine vinegar
Finely chop the onion. Using a mortar and pestle, mash and grind the garlic, saffron and cayenne with the salt. Peel, seed and chop the tomato.
Warm the olive oil in a cazuela or non-reactive frying pan, and sauté the onions over medium heat, stirring frequently, until starting to caramelize. Add the garlic mixture, stir for half a minute, then add the tomato, chickpeas, beet greens and bay leaf, and 1/2 cup water. Bring to a boil, reduce to a simmer, and cook for 20 minutes. If they start to dry out, add more water as needed. Stir frequently, to make sure they don’t stick.
Check the seasonings, and adjust. Add the vinegar, and serve.