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.