Stewed greens and chickpeas with toasted garlic and lemon from Ottolenghi at The New York Times by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Tuscan kale or mature spinach for chard, pepe bucato pasta for stelline pasta, canned cannellini beans for canned chickpeas, and vegetable stock for chicken stock.

  • MikeMcKay on May 07, 2026

    Try this soup / stew! Way better than the ingredients suggested to me and the recipe already looked good enough to be worth cooking. It involved a bit of prep -- Mr. Ottolenghi no doubt has others trimming his chard / kale / hardy greens and cutting them into 1/2 inch pieces. Yours truly just thick de-stemmed and rough chopped. Delicious.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.