Spanish Chickpeas With Kale Recipe

Name: Spanish Chickpeas With Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large shallot, chopped; 1 to 2 cloves of garlic, minced; 1/2 teaspoon smoked paprika; 1 teaspoon saffron; 1 1/2 cups chickpeas, cooked, rinsed and drained; 1 tablespoon tomato paste; 2 teaspoons to 3 sherry vinegar; 1/2 bunch kale, chopped; 1 pinch salt and pepper, to taste; 1 splash lemon juice (optional); 1/4 cup toasted pine nuts (optional)

Servings: persons

2 tablespoons olive oil
1 large shallot, chopped
1 to 2 cloves of garlic, minced
1/2 teaspoon smoked paprika
1 teaspoon saffron
1 1/2 cups chickpeas, cooked, rinsed and drained
1 tablespoon tomato paste
2 teaspoons to 3 sherry vinegar
1/2 bunch kale, chopped
1 pinch salt and pepper, to taste
1 splash lemon juice (optional)
1/4 cup toasted pine nuts (optional)

1
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.
2
Add the garlic, paprika, and saffron. Stir, and cook until just aromatic, about 30 seconds, being careful not to let it burn.
3
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.
4
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.

352

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 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large shallot, chopped, 1 to 2 cloves of garlic, minced, 1/2 teaspoon smoked paprika, and more.

Yes, Spanish Chickpeas With 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.

Spanish Chickpeas With Kale

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