spanish chickpeas with kale
Serves: serves 2 (3-4 as a side)
Ingredients
- 2 tablespoons olive oil
- 1 large shallot, chopped
- 1 to 2 cloves of garlic, minced
- ½ teaspoon smoked paprika
- 1 teaspoon saffron
- 1½ cup chickpeas, cooked, rinsed and drained
- 1 tablespoon tomato paste
- 2 to 3 teaspoons sherry vinegar
- ½ bunch kale, chopped
- Salt and pepper
- splashes Lemon juice (optional)
- ¼ cup toasted pine nuts (optional)
Instructions
- Heat the olive oil in a large skillet over medium-low heat. Add the shallot, a pinch of salt, and cook until transluscent, about 2 minutes.
- Add the garlic, paprika, and saffron. Stir, and cook until just aromatic, about 30 seconds, being careful not to let it burn.
- Add the chickpeas and a bit more salt. Stir to incorporate. Turn the heat of the burner up a bit, and let the chickpeas cook until they begin to turn golden brown, stirring occasionally.
- Add the sherry vinegar and tomato paste, then the kale. Continue to cook for a few minutes until the kale is just wilted. Remove from the heat. Taste and adjust the seasonings, adding a little lemon juice if necessary.
Recipe by Love and Lemons at https://dailycove.info/kale-5-dinners/%3C/div%3E%3Cdiv
class=endeasyrecipe title=style002 style="display: none">3.4.3177