The turnips I planted mid-August didn’t seem to have enough time to truly round out. The leaves, however, were luxurious! I harvested an entire sack of soft, sprightly greens to clear way for the garlic to go in next. Apple season is still in full force. This dish showcases both Fall beauties.
- 1 tablespoon olive oil
- 1/3 cup diced yellow onion
- 2 tablespoons ginger root, finely grated or minced
- 2 cloves garlic, minced
- 1/4 teaspoon dried or fresh rosemary, chopped or crushed with your hands
- 1 teaspoon sea salt
- 3 tablespoons tomato paste
- 1 can chickpeas, drained
- 1 apple, unpeeled, cubed
- 1/4 cup water
- 1 bunch greens (or four cups stuffed), leaves stripped from stem and torn with your hands
- freshly ground pepper, to taste
- In a wok, or large pan, heat the olive oil over medium-high.
- Add the onion and saute until translucent.
- Add the garlic, ginger, rosemary, salt and tomato paste. Stir and turn down the heat down to medium. Cover for about two minutes.
- Add the chickpeas, apple, and water. Stir again and cover for about five minutes.
- Add the greens, stir and cover for about ten minutes, or until greens are fully wilted. If it looks like you're adding a lot of greens in proportion to the rest of the ingredients, DON'T WORRY, they shrink a lot!
- Sprinkle pepper on top and serve.