Greens and Chickpeas with Couscous (Vegan)

Well, it's CSA season again, and we just got our first share this week. Since we got a lovely bunch of chard and one of curly kale, I decided to make an old favorite. This recipe can be made with just about any kind of greens you have on hand--spinach, chard, kale, collards, mustard greens, beet greens, etc. It's quick, easy, and very satisfying. I served it with whole wheat couscous, prepared with vegetable broth and olive oil.

Greens & Chickpeas
2 Tbsp Olive Oil
Pinch Cumin Seeds
Pinch Coriander Seeds (optional)
Pinch Red Pepper Flakes (more if you like it spicy)
1 Onion, (red ones look nice in this dish) cut in half and sliced
2 Cloves Garlic, cut into matchsticks

1 Bunch Chard, stalks and leaves separated and chopped. (Stalks cut into 1" pieces, leaves into bigger chunks)

1 Bunch Kale, stalks and leaves separated and chopped. (Stalks cut into 1" pieces, leaves into bigger chunks)
1 Can Chickpeas, drained and thoroughly rinsed (15 or 19 oz, whatever you have on hand is fine) (or 2 cups cooked chickpeas)
Salt and Pepper, to taste

In a large saute pan, heat the olive oil and spices over medium heat. Once the spices start to smell really good ( a minute or two), add the onion slices and garlic. Stir, and cook until the onion starts to soften and separate. Add the chard and kale stem pieces only, stir and cook for a few minutes, until they brighten up. Add the leaves, stir and cook until they start to look tender. Add the chickpeas, and cook until they are heated through. Season with salt and pepper to taste. Serve over couscous, rice, or another cooked grain.
Enjoy!