spicy beet greens with chickpeas

My children have been away with their grandparents for the better part of the past two weeks. The first week with one set, the second with the other. That’s right, we’ve been childless for nearly 14 days. Just typing that makes me feel slightly woozy. FOURTEEN DAYS KID-FREE. (I know, the gods are clearly smiling on me.) So what you may wonder have I been up to? Well… I’ve been putting in some serious hours at work. I’ve done a significant amount of chillin’ on the deck. I’ve read a book. We met friends for drinks. I went shopping without anyone asking me “Are we almost done? How many more things do we need to buy?” We went to the movies (an advance screening of The Hundred Foot Journey to be precise). We went out to dinner. I did not watch a single TV show that revolved around Bart, Marge, Maggie and Homer, a family of British pigs who love muddy puddles or that famous duo Elsa and Ana. I got a pedicure. We actually talked to each other (imagine!) and we made things for dinner that the kids would never want to eat; Garlicky pesto over linguine, salmon with a balsamic glaze, lamb burgers with tzatziki, giant bowls of steamed mussels and one night we went totally vegan— beet greens, chickpeas, Habanero chilies and tofu with coconut milk over brown rice. Yup, I’m not kidding.

I eat vegetables everyday. Not because I think I should or because they’re good for me. I eat them daily because I love them. My family doesn’t exactly share my passion for Mother Nature’s candy, but the kids will eat baby carrots and garden fresh cucumbers for a snack, they love mashed turnips and grilled asparagus and only grumble minimally when I make grilled squash or string beans. But they draw the line at greens. Sure they can handle collards with bacon, but an arugula salad or god forbid sautéed spinach or beet greens… totally out of the question. My husband, who can deal with nearly anything but cauliflower, has come to accept that life with me involves much more than meat and potatoes.

Anyway back to the vegan meal… I stopped at the store on my way home one night thinking I’d make a coconut milk and brown rice number with some of the leftover veggies I had at home; A few bunches of fresh beets with greens that needed to be eaten, some Habanero peppers leftover from the mussels night and cherry tomatoes from my garden. I already had brown rice and chickpeas in the pantry so all I needed was coconut milk and shrimp and we’d have dinner in a flash. The shrimp ended up being both expensive and pathetic looking, totally not worth buying. I needed an alternate plan. I still wanted to add a bit more protein to the meal, but it needed to be something that required minimal prep and cooked quickly. That something turned out to be tofu. I think of tofu is a rather innocuous ingredient. It really doesn’t lend much by way of its own flavor but it’s more of a sponge for the other flavors in the dish, and it’s high in protein. So I sliced and diced, sautéed and deglazed, simmered and served and guess what… It was delicious. And vegan. And while my dearest did comment that “It would be better with sausage.” he cleaned his plate nonetheless.

The kids will be back tomorrow and while I have thoroughly enjoyed their absence, I’m ready for them to come home. I know this will mean listening to their bickering, watching their dopey kid shows and answering 50 million times the question “How many more bites do I have to take?” But I’m ready for them to return all the same.

And if you ever remind me that I said that, I’ll completely deny it.

Spicy Beet Greens with Chickpeas and Tofu 

Deilsh and vegan. Who knew… 

vegan2

1 tbsp. coconut oil
1 small yellow onion, diced
4 large cloves garlic, minced
1 tbsp. fresh ginger, grated
a handful of cherry tomatoes, diced
3 Habanero peppers, seeded and julienned
3 tbsp. lemon juice
15 oz. can chickpeas, rinsed and drained
greens from two bunches of beets, stemmed and julienned
14 oz. can coconut milk
2 tsp. salt, divided
1/4 tsp. ground cinnamon
brown rice, for serving
fresh cilantro leaves, for garnish

  1. Heat the oil in a large skillet over medium-low heat. Add the onion and cook until it becomes translucent. Add the garlic, ginger, tomatoes, Habanero peppers and 1 tsp. of salt and cook for 3 minutes, stirring frequently.
  2. Add the lemon juice to deglaze then pan then add the chickpeas and beets greens. Stir to coat well with the onion mixture and allow to cook until the greens have just begun to wilt.
  3. Add in the coconut milk, remaining teaspoon of salt and ground cinnamon. Bring the mixture to a simmer then turn down the heat to low and cook for 5-10 minutes or until the chickpeas just begin to soften.
  4. Serve over brown rice and garnish with fresh cilantro leaves.
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