I do a very similar concoction except over brown rice and I almost always use chard for my green and sautee them with a little onion and garlic in olive oil for some extra flavor. J also (as always) insists on crushed red pepper flake.

Isn't tahini the best thing ever?

I have noticed since we moved to Colorado that I can no longer soak and boil beans. I can boil them for DAYS and they don't get mushy enough. Supposedly, we're at just a high enough elevation that the water boils at a lower temp. I've been told that we need a pressure cooker for beans and chick peas, otherwise I will be forced to stick to canned.