Sautéed Chickpeas With Ham And Kale Recipe

Name: Sautéed Chickpeas With Ham And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons annatto seeds (achiote); 6 tablespoons extra virgin olive oil; 1 small onion, cut into 1-inch dice; 2 plum tomatoes, cut into 1-inch dice; 4 ounces ham, sliced 1/2 inch think and cut into 1/2-inch dice; salt & freshly ground black pepper; 4 garlic cloves, minced; 1 (19 ounce) can chickpeas, drained; 2 tablespoons pure dried ancho chile powder; 1 teaspoon dried oregano; 1/2 cup water; 1/2 lb kale, stems discarded and leaves coarsely chopped; 2 tablespoons fresh lemon juice

Servings: persons

2 tablespoons annatto seeds (achiote)
6 tablespoons extra virgin olive oil
1 small onion, cut into 1-inch dice
2 plum tomatoes, cut into 1-inch dice
4 ounces ham, sliced 1/2 inch think and cut into 1/2-inch dice
salt & freshly ground black pepper
4 garlic cloves, minced
1 (19 ounce) can chickpeas, drained
2 tablespoons pure dried ancho chile powder
1 teaspoon dried oregano
1/2 cup water
1/2 lb kale, stems discarded and leaves coarsely chopped
2 tablespoons fresh lemon juice

1
In a small saucepan, cook the achiote seeds in the oil over low heat for 5 minutes. Remove from the heat and let stand for 5 minutes. Discard the achiote seeds and reserve the oil.
2
In a large skillet, heat 2 tablespoons of the achiote oil. Add the onion and cook over moderate heat, stirring occasionally, until starting to brown, about 8 minutes. Add the tomatoes and ham and season with salt and pepper. Cook over high heat until the tomatoes soften, about 3 minutes. Scrape the mixture into a bowl.
3
Wipe out the skillet. Add the remaining 1/4 cup of achiote oil and the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. A.
4
dd the chickpeas and cook over moderately high heat, stirring occasionally, just until starting to brown, about 3 minutes.
5
Add the ancho powder and oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato and ham mixture and the water and bring to a boil.
6
Lower the heat to moderate and add the kale. Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes.
7
Stir in the lemon juice and season with salt and pepper. Transfer the chickpeas to a bowl and serve hot.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons annatto seeds (achiote), 6 tablespoons extra virgin olive oil, 1 small onion, cut into 1-inch dice, 2 plum tomatoes, cut into 1-inch dice, and more.

Yes, Sautéed Chickpeas With Ham And Kale falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sautéed Chickpeas With Ham And Kale

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