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Crispy Chickpea Stew with Greens and Lemon
  • 3 (15-ounce) cans chickpeas, drained and rinsed
  • 1 large lemon
  • 4 tablespoons extra-virgin olive oil, plus more for serving
  • 1¼ teaspoons kosher salt (such as Diamond Crystal), plus more as needed
  • Freshly ground black pepper
  • 6 garlic cloves, 2 thinly sliced, 4 minced
  • 1 large onion, diced
  • 1 tablespoon fresh oregano, finely chopped
  • Pinch of red-pepper flakes, plus more for serving
  • 12 ounces hardy winter greens, such as collards, kale or mustard greens, stems removed and roughly chopped
  • 1 quart vegetable or chicken stock
  • 1 cup crumbled feta or goat cheese (8 ounces)
  • ¼ cup parsley leaves, for serving
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