Prep: 1. De-rib and chop kale. 2. Chop/mince shallot and garlic. Make: 1. Heat oil in pan over medium-low heat. Add shallot, salt and pepper to taste; cook until translucent, about 2 minutes. 2. Add garlic, paprika, cumin, cayenne, red pepper flakes and saffron (if using). Stir, and cook until just aromatic, about 30 seconds (don't let it burn). 3. Add chickpeas and a bit more salt; stir to mix. 4. Turn heat up a bit, and let chickpeas cook until they begin to turn golden brown, stirring occasionally. 5. Add sherry vinegar and tomato paste, then kale. Cook for a few minutes until the kale is just wilted. 6. Remove from heat. Adjust seasonings to taste, adding a bit of lemon juice if desired.
This recipe is flexible--taste and season along the way to your own preference. Also try adding chorizo or bacon for a non-veg meal. Caution: spicy! Watch the amount of red pepper flakes and cayenne if you don't like it too hot!