One-Pot Chicken & Biscuits

I have another tasty cast iron skillet dish to share. I made this one-pot (skillet) chicken pot pie for our Valentine’s Day dinner. ❤

This recipe was adapted from epicurious.com, contributed by Sahara Henry-Bohoskey. I loved how the biscuit topping was crumbled and scattered over the top. The filling bubbled over and oozed over the sides of the pan- I was very happy that I placed the skillet on a baking sheet in the oven! Next time I would garnish each serving with fresh herbs to add a pop of color.

The original recipe notes that 1/4 cup of aged cheddar or one teaspoon of dried thyme, parsley, or rosemary could be added to the biscuit topping, if desired.

Yield: 8 servings

For the Biscuit Topping:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt
• 6 T chilled unsalted butter, cut into pieces
• 1/2 cup plus 2 T heavy cream

For the Filling & To Assemble:

• 1 T vegetable oil (I used canola oil)
• 1 1/4 to 1 lbs skinless, boneless chicken thighs (about 4 or 5)
• 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt, divided, plus more
• 2 T unsalted butter, divided
• 1 small or 1/2 large yellow onion, cut into 1/2-inch pieces
• 1 medium carrot, scrubbed, cut into 1/2-inch pieces
• 1 medium (5–8 oz) waxy potato (such as red), cut into 1/2-inch pieces
• 2 celery stalks, any leaves coarsely chopped and reserved, cut on a diagonal into 1/2-inch pieces
• 4 large garlic cloves, finely chopped
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper, plus more
• 2 T all-purpose flour
• 1/2 cup dry white wine
• 1 cup chicken stock or water
• 1/2 cup heavy cream, plus more for brushing
• 1/2 cup fresh or frozen peas
• flaky sea salt
• fresh parsley, for garnish, optional

To Make the Biscuit Topping:

1. Whisk flour, baking powder, and salt in a large bowl to combine.
2. Add chilled unsalted butter, cut into pieces, and toss to coat.
3. Work in butter with your fingers or a pastry blender until mixture resembles coarse crumbs.
4. Add heavy cream and stir with a fork until a shaggy dough forms and no dry bits of flour remain.
5. Chill 20 minutes. Do ahead: Dough can be made 2 days ahead. Cover tightly and keep chilled.

To Make the Filling & To Assemble:

1. Place a rack in middle of oven; preheat to 450°. (I set my oven to true convection.)
2. Heat oil in a 10″ cast-iron skillet over medium-high.
3. Pat the chicken with paper towels to dry. Season both sides with salt.
4. Arrange chicken thighs in pan in a single layer and cook, undisturbed, until golden brown underneath, 5–7 minutes. Turn over and cook until almost cooked through, about 4 minutes. (Chicken will finish cooking through in the oven.)
5. Transfer to a cutting board; let cool slightly, then cut into 1-inch pieces. Reserve any accumulated liquid.
6. Reduce heat to medium and melt butter in pan (no need to clean).
7. Add chopped onion, carrot, and salt; stir to coat. Cook, stirring often, until onion is translucent, about 3 minutes.
8. Add chopped potato, celery, garlic, thyme, pepper, and remaining tablespoon of unsalted butter. Cook, stirring, 1 minute.
9. Add flour and stir to coat vegetables. Cook, stirring often, until flour coating is golden and nutty-smelling, about 3 minutes.
10. Add white wine, scraping up any browned bits from bottom of pan. Bring to a boil and cook until wine is reduced by half, about 1 minute.
11. Add chicken stock or water and bring to a simmer. Reduce heat to low, cover pan, and cook until mixture is thickened a bit, about 4 to 6 minutes.
12. Uncover pan and stir chicken and any accumulated juices, coarsely chopped celery leaves (if using), heavy cream, and peas into filling.
13. Taste and season with more kosher salt if needed.
14. Scatter pieces of dough over filling. Brush with cream and season with pepper and flaky sea salt.
15. Place skillet on a parchment paper-lined rimmed baking sheet to catch any drips and transfer to oven.
16. Bake until biscuits are golden brown and filling is bubbling, 20 to 30 minutes.
17. Let cool slightly before serving. Garnish with parsley, if desired.

Ukrainian Winter Borscht with Vushka

We missed celebrating Christmas with our extended family this year. 😦

Traditionally, my Mother-in-Law makes all of us the meatless 12-dish Ukrainian Christmas Eve feast as part of our celebration. It is a beautiful dinner, but a major undertaking. I didn’t attempt to make the complete meal, but I did make a couple of the courses for our celebration at home. 🙂

Our meal began with a (mini) shot of vodka and a bite-sized piece of challah with honey. We ate this Winter Borscht with Vushka (mushroom-onion dumplings) followed by sauerkraut and potato-cheese pierogies, which my husband purchased from a local Polish store, as our main courses. I made my Mother-in-Law’s apple strudel for dessert, post to follow.

This recipe was adapted from Tom Birchard and Natalie Danford of NYC’s East Village restaurant Veselka, via The New York Times, contributed by Julia Moskin. (I gave my husband the Veselka cookbook for Christmas!) I incorporated some of the beets, puréed, into the finished soup. I used dumplings wrappers instead of making the dough for the dumplings. I also modified the Vushka proportions and technique.

I used beets from my CSA share for the soup, made it in advance and stored it in the freezer. I made the Vushka a day in advance and stored them in the refrigerator. The recipe states that the dumplings are optional; in my house they are essential! The soup had a spicy kick which may have been from the fresh garlic, which is incorporated at the end. I enjoyed it but may consider omitting the garlic next time.

Yield: 6 to 8 servings

For the Borscht:

• 2 pounds beets, trimmed and scrubbed (do not peel)
• 3/4 cup white vinegar
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1 small onion, diced
• 4 cups chicken or vegetable stock
• 2 bay leaves
• 5 whole allspice berries
• 1 tablespoon sugar, more to taste
• 1 garlic clove, minced
• 1 ½ teaspoons freshly ground black pepper
• coarse salt
• mushroom and onion dumplings (Vushka)
• chopped dill, for garnish, optional

1. Coarsely chop beets, preferably in a food processor.
2. In a medium pot, combine beets, 4 cups water and vinegar; bring to a boil. Reduce heat and simmer, uncovered, until beets are soft, about 45 minutes. Strain and set juice aside. (Beets can be used for another purpose, like salad.)(I puréed half of the strained beets in a Vitamix and incorporated them in the finished soup.)
3. Meanwhile, in a deep pot, combine carrot, celery, onion, stock, bay leaves and allspice; bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Strain and discard aromatics and vegetables.
4. Combine strained stock and beet juice and simmer 5 minutes.
5. Add sugar, garlic (if using), and black pepper. Season to taste with sugar and salt.
6. Add half of the reserved beets, puréed, into the finished soup, as desired.
7. Serve with dumplings and sprinkle with dill, as desired.

For the Vushka (Ukrainian Mushroom & Onion Dumplings):

Yield: 80 to 100 dumplings

For the Filling:

• 2 tablespoons dried porcini mushrooms
• 1 1/2 tablespoons vegetable oil
• 1/2 large yellow onion, minced
• 2 cups chopped button mushrooms
• coarse salt
• freshly ground black pepper

For the Dough: (I used Shanghai-style dumpling wrappers instead)

• 1 large egg yolk
• 1 tablespoon vegetable oil
• 3 ¼ cups all-purpose flour, more as needed

To Make the Filling:

1. Place dried mushrooms in a small bowl and add 2 tablespoons of boiling water. Let soften, about 10 minutes. Strain, reserving liquid and mushrooms separately.
2. In a large skillet, heat oil over medium heat. Add onion and cook, stirring often, until golden but not brown, about 5 minutes.
3. Add button mushrooms and cook, stirring, until mushrooms have released their liquid, about 10 minutes. Sprinkle with salt and pepper and drain liquid.
4. In a food processor, combine both kinds of mushrooms.
5. Spoon in porcini liquid, leaving behind any silt in bottom of bowl.
6. Pulse together until finely ground but not pasty: about 3 or 4 pulses. Add salt and pepper to taste and set aside.

To Make the Dough: (I used dumpling wrappers and continued at Step 8)

1. In a small bowl, combine egg yolk, oil and 1 1/2 cups lukewarm water and whisk 1 minute.
2. Place flour in a large bowl and make a well in center. Add a third of the egg mixture and lightly mix in with fingers or a fork. Repeat 2 more times.
3. Using hands, fold dough together until soft: if crumbly, gently work in more water; if sticky, add flour.
4. Transfer to a lightly floured board and knead 3 minutes.
5. Form into a ball, transfer to a bowl and refrigerate 45 minutes.
6. Lightly flour a work surface and a pan or board for the finished dumplings. Divide dough into 3 sections.
7. Using a well-floured rolling pin, roll each section out until very thin and in a rough rectangle.
8. Use tip of a sharp knife to cut dough into 1 1/2-inch squares. (I used a 1 1/2-inch square cookie cutter as a guide. Each dumpling wrapper yielded 2 squares. If using square dumpling wrappers, each one may be able to make 4 squares. Next time!)
9. Cover the cut dough with plastic wrap so that it doesn’t dry out.
10. Drain any excess liquid from filling. Place 1/4 teaspoon filling in center of each square. (I found it helpful to pre-scoop the filling and place it on a cutting board because it dried it out slightly.)
11. Wet the edges of the dough and fold squares in half to form triangles, sealing filling inside.
12. Pinch the 2 opposing corners together to seal tightly, use water if necessary.
13. Place on a rimmed baking sheet lined with plastic wrap or a floured surface: do not stack.
14. Repeat with remaining dough and filling.
15. In a large pot of salted boiling water, cook dumplings until they float, 2 to 4 minutes. (If cooking frozen dumplings, cook until they rise to the surface and add 2 minutes.)
16. Drain and serve in hot borscht, about 10 per serving, or just with sour cream.

Chicken Baked on a Bed of Bread & Greens

This healthy one-pot dish is for fans of greens. 🙂 I thought that it could even work as a dish to serve for a small-scale Thanksgiving feast because it incorporates bread (stuffing), greens (vegetables), and chicken (poultry). It would just need potatoes on the side- which is actually how my husband ate the leftovers. 😉 It was a pre-Thanksgiving meal for us because my crowd prefers a more indulgent feast on the big day. We did end the meal with apple pie bars.

This recipe was adapted from Food and Wine, contributed by Melissa Perello. It was inspired by chef Judy Rodgers’ famous wood-fired roasted chicken at Zuni Café in San Francisco. I kept waiting for chard to appear in my CSA box so that I could make it. This dish gobbled up all of the chard, kale, and beet greens from my share! The capers and golden raisins made the base of the dish extra delicious.

Yield: Serves 4 to 8

• 8 to 10 oz (about 1/2 loaf) day-old peasant bread, cut into 1-inch cubes (I used a pain au levain boule)
• 4 to 6 T extra-virgin olive oil
• 4 T salted capers, rinsed well
• 4 T golden raisins
• 1 1/2 pounds tender fresh greens such as Swiss chard, kale, spinach, or beet greens (the original recipe uses Swiss chard)
• 3 large shallots, thinly sliced
• 6 garlic cloves, coarsely chopped
• 1/2 tsp dried thyme
• coarse salt and freshly ground black pepper
• 8 skinless bone-in chicken thighs or one 3 1/2 pound chicken, skinned and cut into 8 pieces
• fresh thyme and parsley, for garnish, optional

1. Prepare the Greens: If using Swiss Chard: Remove the stems and finely slice or chop; slice leaves in half through the ribs and cut into 2-inch ribbons. If using Kale: Remove ribs and discard; tear leaves in half and slice into 1/2-inch ribbons. If using Spinach or Beet greens: Remove stems and slice leaves into 2-inch ribbons. Wash and spin dry.
2. Preheat the oven to 350°, preferably on convection.
3. In a large bowl, toss the bread cubes with the olive oil, capers, raisins, prepared greens, shallots, and garlic. Season with salt and black pepper.
4. Spread the bread-greens mixture in a large enameled cast-iron casserole. (My pan was almost overflowing!)
5. Season the chicken pieces with salt and pepper and arrange them over the bread. Sprinkle with dried thyme.
6. Cover the chicken with a piece of parchment paper and close the casserole with a heavy lid. Bake the chicken for 35 minutes.
7. Remove the lid and parchment paper and increase the oven temperature to 400°.
8. Bake the chicken for 10 to 15 minutes longer, or until golden on top and cooked through.
9. Remove the casserole from the oven and let stand for 5 to 10 minutes. Serve the chicken with the bread and greens, garnished with fresh herbs.

Caramelized Zucchini Phyllo Pie with Corn & Herbs

This phyllo-crusted savory pie is packed with caramelized summer zucchini. It is a wonderful way to gobble up an abundance of fresh squash from the garden or your CSA share. 🙂 I loved that it was baked in a cast iron skillet too.

The recipe was adapted from thekitchn.com, contributed by Grace Elkus. We ate it for dinner with a green salad but it could also be served for a special brunch or lunch- an amazing summer meal.

Yield: Serves 6

• 6 phyllo sheets from a 1-pound package of frozen phyllo dough (13×18-inch), thawed in the refrigerator overnight
• 1 1/2 pounds zucchini (about 3 medium)
• 2 medium-large shallots
• 5 tablespoons olive oil, divided
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 tablespoon water
• 2 large eggs
• 1/4 cup tightly-packed coarsely chopped fresh basil leaves, plus whole leaves for garnish
• 3 tablespoons coarsely chopped fresh dill
• 1 1/2 ounces Parmesan cheese (1 scant cup freshly grated)
• 1 1/2 cups fresh or frozen corn kernels (from about 2 ears fresh)
• 3 ounces feta cheese (about 1/3 cup crumbled)
• hot sauce, for serving (optional)

1. Thaw 1 (1-pound) package phyllo dough overnight in the refrigerator, if needed (if there are two interior packages, just thaw one). Unroll and stack 6 of the phyllo sheets on a large baking sheet. Cover with plastic wrap, wax paper, or a damp kitchen towel and leave at room temperature. Reroll the remaining phyllo sheets, place in a gallon-size zip-top freezer bag, and refreeze for another use. (I covered it with a damp paper towel topped with plastic wrap.)
2. Trim the ends off 1 1/2 pounds zucchini. Slice each in half crosswise, then halve lengthwise. Slice lengthwise into thin planks. Place in a large bowl.
3. Halve and thinly slice 2 shallots. Add to the bowl with the zucchini.
4. Heat 3 tablespoons of the olive oil in a 10-inch cast iron or straight-sided ovensafe skillet over medium-high heat until shimmering. Add the zucchini and shallots (reserve the bowl), season with 1 1/2 teaspoons of the kosher salt and 1/4 teaspoon of the black pepper, and toss to coat in the oil as best you can (the pan will be very full).
5. Cook, stirring occasionally, until the squash and shallots are slightly caramelized and beginning to stick to the pan, 12 to 15 minutes.
6. Reduce the heat to medium, add 1 tablespoon water, and continue to cook 5 minutes more, scraping up the flavorful stuck-on bits as you go.
7. While the squash cooks, arrange a rack in the lower third of the oven and heat the oven to 400°F, preferably on convection.
8. Whisk 2 large eggs in a large bowl.
9. Prep and add the following to the eggs in the bowl: Coarsely chop fresh basil leaves until you have 1/4 tightly-packed cup. Coarsely chop fresh dill until you have 3 tablespoons. Finely grate Parmesan cheese until you have 1 scant cup, if needed. If using fresh corn, remove the husks and cut the kernels from the cobs (about 1 1/2 cups). Crumble in 3 ounces feta cheese. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
10. When the squash is ready, add it to the bowl and stir to combine.
11. Pour the remaining 2 tablespoons olive oil into a small bowl, for brushing. Wipe the skillet clean and brush with a thin layer of the oil.
12. Working quickly to prevent the phyllo from dying out, transfer 2 phyllo sheets to the skillet, overlapping them to completely cover the bottom and sides of the pan, folding any overhang into the pan. (Keep the remaining phyllo covered). Brush lightly with olive oil.
13. Place a third phyllo sheet in the skillet so that half is hanging over the rim. Repeat with the remaining 3 sheets, arranging them so they completely cover the rim of the skillet.
14. Spread the zucchini mixture into the skillet in an even layer.
15. Fold and crimp the overhanging phyllo toward the center, leaving the center 4 inches exposed.
16. Gently brush any remaining oil over the phyllo.
17. Bake until the phyllo is golden brown and crispy and the center is slightly puffed and set, 24 to 30 minutes.
18. Let sit 10 minutes before slicing.
19. Top with torn fresh basil leaves. Serve with hot sauce, if desired.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Herby Polenta with Corn, Eggs, & Feta

This is another wonderful one-pot vegetarian baked egg casserole that can be served any time of day. The title of the New York Times article about it was, “Polenta That You’ll Never Need to Stir: Baking a classic in a sea of eggs and cheese gives it complexity.” Irresistible. 🙂

This recipe was adapted from The New York Times, contributed by Yotam Ottolenghi. I used my special grits from Charleston, South Carolina instead of polenta. I also increased the amount of garlic, reduced the red pepper flakes, and kept the corn kernels whole. I loved all of the brightness from the combination of fresh herbs. Delicious!

Yield: 4 to 6 servings

• 9 ounces (255 g) frozen corn kernels (about 2 cups), defrosted
• 6 to 7 ounces (~200 g) baby spinach (about 10 lightly packed cups), roughly torn or sliced
• 1 cup (150 g) coarse cornmeal (grits or polenta)
• 1 packed cup (50 g) finely grated Parmesan (I used Parmigiano-Reggiano)
• 5 scallions, thinly sliced, 2 T reserved for garnish
• 1/4 cup (20 g) roughly chopped fresh cilantro, plus 1 T finely chopped and reserved for garnish
• 3 T roughly chopped flat-leaf parsley
• 3 T roughly chopped fresh dill
• 8 garlic cloves, finely chopped
• coarse salt and freshly ground black pepper
• 2 1/4 cups (530 ml) whole milk
• 2 cups (475 ml) chicken stock or vegetable stock
• 3 T (40 g) unsalted butter, cut into cubes
• 5 ounces (140 g) Greek feta, roughly crumbled (about 1 cup)
• 8 large eggs, at room temperature
• 2 T olive oil
• 1/4 to 1/2 tsp red-pepper flakes, plus more for garnish
• warm naan, pita, or crusty bread, for serving

1. Heat the oven to 375°F/200°C, preferably on convection.
2. If desired, add the corn to a food processor and pulse once or twice, just until roughly chopped. (I opted to leave the kernels whole.)
3. In a large bowl, combine the corn, spinach, cornmeal, Parmesan, scallions, 1/4 cup cilantro, parsley, dill, garlic, 1 1/2 teaspoons salt and a good grind of pepper; stir to combine.
4. Transfer this mixture to a large, deep, oven-proof skillet, then add the milk, stock and butter, stirring gently to mix through. (I used a large enameled cast iron pan.)
5. Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.
6. Return to the oven and bake until the cornmeal is cooked through and the mixture has thickened, about 20 minutes. Give the polenta another good whisk — it should be quite smooth and not completely set — then stir in half the feta.
7. Increase the oven temperature to 425°F/220°C, preferably on convection.
8. Use a dinner spoon to make 8 shallow wells in the polenta. Crack an egg into each well and sprinkle lightly with salt and pepper.
9. Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.
10. Meanwhile, combine the reserved scallions and cilantro in a bowl with the oil. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes, if desired. Serve directly from the pan.

Shakshuka with Feta

As in my last post, this recipe was re-published in a New York Times special section called One Pot/Pan/Skillet: 24 Brilliant Recipes for Everyone Who Hates Doing the Dishes. My dream. 🙂

During this time of self-quarantine, I have made or plan to make several other dishes from this collection including past favorites like One-Pan Shrimp Scampi with Orzo and Mustard Chicken with Shallots and White Wine.

This recipe was adapted from The New York Times, contributed by Melissa Clark. We ate it for dinner with a crusty sourdough baguette and a giant green salad. This quick and tasty dish can be served any meal of the day.

Yield: Serves 4 to 6

• 3 tablespoons extra-virgin olive oil
• 1 large yellow onion, halved and thinly sliced
• 1 large red bell pepper, seeded and thinly sliced
• 6 garlic cloves, thinly sliced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/8 tsp ground cayenne, or to taste
• 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped (I used San Marzano)
  
• 3/4 tsp kosher salt, plus more as needed
• 1/4 tsp black pepper, plus more as needed
• 5 ounces feta, crumbled (about 1 1/4 cups)
• 6 to 8 large eggs (I used 7)
• chopped cilantro, for serving
• hot sauce, for serving
• warm pita or crusty bread, for serving

1. Heat oven to 375 degrees, preferably on convection.
2. Heat oil in a large skillet over medium-low. (I used a large enameled cast iron pot.)
3. Add the onion and bell pepper. Cook gently until very soft, about 20 minutes.
4. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
5. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
6. Taste and add more salt and pepper if needed. Stir in crumbled feta.
7. Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper.
8. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
9. Sprinkle with cilantro and serve with hot sauce and warm bread.

Spiced Chickpea Stew with Coconut Milk & Turmeric

This creamy and indulgent vegetarian stew was hearty and delicious. The dish is based on Southern Indian chickpea stews and some stews found in the Caribbean. I loved how it was loaded with greens (I used Swiss chard) and toppings. An added bonus is that the stew and toppings are made in one pot.

This recipe was adapted from The New York Times, contributed by Alison Roman. I doubled the onions and garlic, used rainbow chard, and substituted parsley for mint. We ate it over Basmati rice with warm naan on the side. Wonderful!

Yield: 4 to 6 servings

• ¼ cup olive oil, plus more for serving
• 4 to 8 large garlic cloves, chopped
• 1 to 2 large yellow onions, chopped
• 1 (2-inch) piece ginger, finely chopped
• Kosher salt and freshly ground black pepper
• 1 ½ teaspoons ground turmeric, plus more for serving
• 1 teaspoon red-pepper flakes, plus more for serving
• ground coriander and/or ground cinnamon, to taste, if desired
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 2 (15-ounce) cans full-fat coconut milk
• 2 cups vegetable or chicken stock
• 1 bunch Swiss chard, spinach, kale or collard greens, stems removed, torn into bite-size pieces (I used rainbow chard)
• 1/2 to 1 cup flat-leaf parsley, cilantro, or mint leaves, for serving
• yogurt, for serving, optional (I used 2% Greek yogurt)
• toasted naan, pita, lavash or other flatbread, for serving, optional
• Basmati rice, for serving, optional

1. Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
2. Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, (ground coriander and/or ground cinnamon- as desired) and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
4. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey! (I continued to cook the stew to a thicker consistency.)
5. Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
6. Divide among bowls, over rice (if desired) and top with mint/parsley, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil.
7. Serve alongside yogurt and toasted pita or naan, if using; dust the yogurt with turmeric if you’d like.