Balsamic Glazed Chickpeas

By December 16, 2020Recipes
Fresh balsamic chickpeas

Balsamic Glazed Chickpeas with Mustard Greens


  • 10 ounces mustard greens
  • 1/2 large red onion, thinly sliced
  • 4-6 tablespoons vegetable broth
  • 4 cloves garlic
  • 1 pinch red pepper flakes
  • 1/2 teaspoon salt
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon sugar
  • 1 cup canned chickpeas, rinsed and drained


  1. Remove large stems from greens and discard. Tear leaves into bite sized pieces.
  2. In a deep pot or electric skillet sauté onions in a tablespoon or two of broth and cook until mostly pink, about 4 minutes.
  3. Add chopped garlic, red pepper, and another tablespoon of broth. Cook, stirring, for another minute.
  4. Add mustard greens and 2 tablespoons of broth. Cook until greens are wilted about 3-5 minutes. Stir in salt.
  5. Remove greens and onion from pan using slotted spoon to allow liquid to remain.
  6. In the pan with liquid, add balsamic vinegar, soy sauce, and sugar. Add chickpeas and cook, stirring, over medium heat until liquid is reduced to half.
  7. Spoon chickpeas over greens and drizzle the sauce on top.

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