Stewed Greens and Chickpeas With Toasted Garlic and Lemon

By Yotam Ottolenghi

Updated February 19, 2026

  • David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Media 1 of 1
Total Time
55 minutes
Prep Time
20 minutes
Cook Time
35 minutes
Rating
5(161)
Comments
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This stovetop stew leans into softness and ease, with greens, chickpeas and tiny pasta simmered in a light, savory broth until everything is tender and “stoupy.” The base starts with onions, fennel seeds, crushed red pepper and oregano gently cooked down in olive oil for depth, before the main ingredients are added and left to quietly come together. Just before serving, a dollop of sour cream brings a welcome tang, and a separate oregano and golden garlic oil is poured over the top to finish. The resulting stew is layered but unfussy; the steps create something warm, mellow and spoonable, with a nostalgic feel that makes it easy to love from the first bite.

Featured in: The Best Part of This Chickpea Stew? The Tiny Pasta in Every Bite.

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Ingredients

Yield:4 to 6 servings

  • ⅓ cup plus 3 tablespoons extra-virgin olive oil

  • 2 yellow onions, finely chopped

  • 2 teaspoons fennel seeds, lightly crushed

  • ½ teaspoon crushed red pepper (optional)

  • 1 cup loosely packed fresh oregano leaves (about 15 grams)

  • Fine sea salt and black pepper

  • 14 ounces chard (see Tip for additional options), stems and leaves cut into ½-inch pieces

  • 1 scant cup tiny pasta shapes, such as stelline or pepe bucato

  • 1 (14-ounce) can chickpeas (or cannellini beans) in their liquid

  • 4 cups chicken (or vegetable) stock

  • 1 ½ cups roughly chopped fresh parsley leaves and tender stems

  • 6 garlic cloves (1 minced and 5 thinly sliced)

  • 1 lemon (1 teaspoon finely grated zest, plus wedges to serve)

  • 1 cup sour cream

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

48 grams carbs; 27 milligrams cholesterol; 512 calories; 17 grams monosaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 31 grams fat; 9 grams fiber; 1035 milligrams sodium; 15 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add ⅓ cup oil, the onions, fennel seeds, crushed red pepper (if using), half the oregano, 1 teaspoon salt and a good grind of pepper to a large Dutch oven or other heavy pot on medium-high heat. Cook for about 10 minutes, stirring often, until the onions are soft and golden.

  2. Step 2

    Add the chard, pasta, chickpeas and their liquid, stock, ¼ cup water and 1 teaspoon salt, and bring to a simmer. Turn the heat down to medium-low and cook, covered, for about 10 minutes more, stirring often, until the pasta has cooked, then stir through the parsley, minced garlic and lemon zest.

  3. Step 3

    Heat the remaining 3 tablespoons of oil in a small saucepan on medium heat. Once hot, add the remaining oregano and sliced garlic, and cook for 3 to 5 minutes, stirring occasionally, until the garlic is lightly golden.

  4. Step 4

    Divide stew among bowls; top with a spoonful of sour cream, the garlic oil and a good squeeze of lemon.

Tip

  • Many alternative greens would be delicious here. You could use Tuscan kale, discarding the stems, or mature spinach, with no need to remove the tender stems.

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Ratings

5 out of 5
161 user ratings
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Comments

Independent Observer

Something that goes very well with chickpeas, greens and chicken broth and already has the fennel is Italian sausage. I'll be making this, but will add some in for a little fatty-meat goodness (and I prefer cutting the cased examples into 1/2" slices instead of using the loose stuff).

Strewth

I tend to skip the stories or explanations that usually accompany recipes, but I read Mr Ottolenghi's with great pleasure - a chef with a poetical heart.

Jax

I haven't made this yet, but to those who have, one Cup of fresh Oregano??? Isn't that excessive? It sounds crazy!

Tatiana

So good! I actually forgot to purchase oregano- there was a small one at the store and instead of picking it up I looked for more then forgot! So I had to use dried instead. I also added cooked ground Italian sausage at the very end. For greens, red chard and grown spinach (not baby). It was less soupy than I expected, which is an easy fix for leftovers- more broth/stock! The squeeze of lemon and a dollop of Daisy was excellent.

Kris M

Delicious variation of the usual “beans and greens” stew. Fennel seeds added an unexpected perfect licorice element; drained the beans and added appropriate extra water to total; 1 tsp salt; used chard but next time will use the mature spinach I’m getting from our CSA; finally, the key is to add all that golden garlic at the end, along with the oil (I smash garlic cloves instead of slicing so they don’t burn but get sweet and soft); tiny whisper of sour cream; maldon salt finish.

JohnAka

I made this last night--I'm glad he had weight for the oregano as I would have used far less. I used the cooking liquid from the chickpeas and some water. My garlic garnish burnt a bit, which I suspected it would. Next time, I will use lots of thin slices instead. Also, I'll make that first, and put it aside so I don't need to pull out a second pan.

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