Contributed by (Recipe adapted from “Recipe Archives” at http://recipes.alastra.com)

Ingredients

1 bunch of Turnip tops, stemmed, rinsed and torn into large pieces
2 large cloves Garlic, peeled
½ tsp Salt
1 tsp ground Coriander
1 small dried red Chili
2 Tbs Olive oil
½ C minced Onion
2 tsp Tomato paste
1 C cooked Garbanzo beans (Chick peas), with 3/4 cup cooking liquid
1 Lemon, cut in wedges, optional

Instructions

In pot steam, turnip tops until tender, about 5 minutes. Set leaves in colander to drain. Squeeze out excess moisture and shred coarsely. Crush garlic and add salt, coriander and chili until thick, crumbly paste forms. Heat olive oil in 10-inch skillet and sauté onion until pale-golden. Add garlic paste and tomato paste and stir into oil until sizzling.

Add turnip tops, and the cooked garbanzos and cooking liquid and cook, stirring occasionally, 10 minutes. Remove from heat and let stand until ready to serve. (Contents of skillet should be very moist but not soupy. For looser texture, stir in more garbanzo cooking liquid.) Serve warm, at room temperature or cold with lemon wedges.

Serves 4.

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