Tuscan chickpeas & wilted greens with zesty salsa verde is a wonderfully healthy, protein rich, comforting meal for the Autumn season that has just arrived. A simple to prepare meal that is brimming with wonderfully fresh Italian flavors, this dish will suit vegans, vegetarians and omnivores alike. For an option with grilled pork, please scroll to the base of the recipe to find this simple addition.

Tuscan Chickpeas

400 grams of canned chickpeas, washed and drained

2 tblsp. of olive oil

1 red onion, finely chopped

4 garlic cloves

1 large carrot, finely chopped

6 plump ripe tomatoes, coarsely chopped

4 sprigs of fresh thyme

½ cup coarsely chopped flat-leaf parsley

Pinch of sea salt

Pinch of ground black pepper

Heat the olive oil in a medium sized saucepan over medium heat, add garlic, onion, carrot, salt and pepper. Cook until tender. Add tomatoes, chickpeas and herbs and cook until the tomatoes have disintegrated and have reduced to a thick sauce like consistency. Put aside until ready to serve.

Wilted Greens

200 gm of english spinach

100 gm kale, finely chopped

1 tblsp. of olive oil

2 cloves of garlic, finely chopped

Pinch of sea salt

Add the olive oil to a pan, heat and place the spinach and kale into the pan, toss until the greens wilt down slightly, add the garlic and a pinch of sea salt and cook for a further 2 minutes.

Zesty Salsa Verde

2 ½ cups coarsely chopped flat-leaf parsley

2 cups coarsely chopped basil

1 cup coarsely chopped mint

2 cloves of garlic

1 tsp capers, rinsed

25 ml red wine vinegar

1 tbsp Dijon mustard

100 ml olive oil

Juice of half a lemon

Combine ingredients in a blender or food processor and blend until a smooth green pesto like consistency has been reached. Season to taste if necessary with salt and pepper.

To serve: place some wilted greens on a plate and top with a generous scoop of chickpeas and a dollop of salsa verde. Other serving options are; a sprinkle of pecorino or parmesan cheese, dry chili flakes and a wedge of fresh lemon