Garbanzo & Collard Greens Stew

Can’t believe I haven’t posted in soooo long!

Glad that the yummy dish I made for lunch today, motivated me to share it on my blog and reconnect with my readers;)

Today’s recipe is inspired by ingredients found in my fridge, my pantry and my garden. A perfect comforting one-pot-meal for for colder days!

Garden collard greens

Garden collard greens

Garbanzo & Collard Greens Stew


2 cans (BPA free) cooked organic garbanzo beans

1 large or 2 medium potato(es)*

2 medium carrots*

1 small rutabaga or turnip*

1/2 bunch collard greens*

1/2 medium onion

1 celery branch*

2 garlic cloves

2 tbsp fresh herbs (parsley, oregano, thyme – use dry if fresh is not available), chopped

1/2 tsp turmeric powder

1 tsp fennel seeds

1/2 tsp cumin seeds

1 tsp Spanish smoked paprika

1 tbsp ghee

1 tbsp olive oil

5 cups water (more if needed)

Salt and black pepper to taste


  1. Chop the onion, the celery, the garlic and the fresh herbs.
  2. Cut the root veggies into cubes (peel the skin off if non-organic).
  3. Wash well the collard green leaves, remove the stem and cut in bit-size squares.
  4. Warm the ghee and olive oil in a dutch oven pot (or heavy bottom pot), and add the fennel and cumin seeds. Stir on medium heat for a few seconds until it becomes fragrant.
  5. Add the chopped onion, celery, garlic and fresh herbs and cook while stirring until onion is translucent and softer.A
  6. Add the drained garbanzos, the rest of the veggies, the water and stir.
  7. Add the turmeric, smoked paprika and salt/pepper.
  8. Cook on medium heat for 30 minutes or until veggies are tender, and done.
  9. Serve with a slice of toasted bread and butter or olive oil (optional).

Bon appétit!

Garbanzo & Collard Green Stew

Garbanzo & Collard Green Stew

*When possible, prefer organic ingredients instead of conventionally grown veggies to get full flavors and nutrients without the pesticides, antibiotics and/or hormones.