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Spanish Chickpeas with Kale

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 30 min
  • $$
Gatheredtable
adapted fromLove and Lemons

Ingredients

  • 1 bunch kale, chopped
  • 1 shallot, chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon red pepper flakes, or to taste
  • 1 teaspoon saffron (optional)
  • 2 cans chickpeas
  • 1 tablespoon tomato paste
  • 3 teaspoons red wine vinegar
  • sea salt and black pepper, to taste
  • 1/4 lemon, juiced (optional)

Directions

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.

Notes

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!

Goes great with these recipes

Spanish Quinoa
Fresh Whole Grain Bread
Garlic Bread
Simple Quinoa
Brown Rice
Baguette

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