• 1/4 cup yellow onion, chopped
• 1 tablespoon extra virgin olive oil
• 1/4 cup organic low sodium vegetable broth
• 1/4 cup red bell pepper, chopped
• 1/4 cup carrot, shredded
• 1 teaspoon garlic, minced
• 1 tablespoon lemon juice, fresh squeezed
• 1/16 teaspoon black pepper
• 1/16 teaspoon cayenne pepper
• 1/16 teaspoon sea salt
• 1 teaspoon Italian herb seasoning
• 1/2 cup chickpeas, drained and rinsed
• 3/4 cup Nature’s Greens® Mustard Greens
• 3 fresh basil leaves, chopped

In a medium pan over low heat sauté onion in olive oil until translucent. Add broth, bell pepper, garlic, lemon juice, black and cayenne pepper, sea salt, Italian herb seasoning, and and sauté, stirring frequently about 2 minutes. Add chickpeas, carrots, and mustard greens, and stir about 3-4 minutes to heat through. Transfer to plate, and garnish with chopped basil. 

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.