By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
195 cal · 15 min
Spanish Chickpeas with Kale
Recipe GLPR941f1e2135175b
A vibrant, quick Spanish-inspired dish combining tender chickpeas and hearty kale with warm spices like smoked paprika and saffron. This one-pan vegetable medley is finished with tangy sherry vinegar and topped with toasted pine nuts for a satisfying, protein-rich main course.
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Ingredients
2 tablespoons olive oil
1 large shallot, chopped
1½ cloves garlic cloves, minced
½ teaspoon smoked paprika
1 teaspoon saffron threads
1½ cups cooked chickpeas, rinsed and drained
1 tablespoon tomato paste
2½ teaspoons sherry vinegar
½ bunch kale, chopped
salt and black pepper, to taste
1 splash lemon juice (optional)
¼ cup toasted pine nuts (optional)
Directions
Heat olive oil in a large skillet over medium-high heat. Add the chopped shallot and sauté for 2 to 3 minutes until softened and fragrant.
Stir in the minced garlic, smoked paprika, and saffron threads. Cook for 30 seconds to 1 minute, stirring constantly, until the spices bloom and release their aromas.
Add the tomato paste and stir well to combine with the oil and aromatics. Cook for 1 minute, then pour in the drained chickpeas and sherry vinegar.
Gently fold in the chopped kale, stirring to coat with the oil and spices. Cook for 3 to 4 minutes, stirring occasionally, until the kale is tender and the chickpeas are heated through.
Season with salt and black pepper to taste. If using, finish with a splash of fresh lemon juice and top with toasted pine nuts before serving.
Comments
Saffron forces a specialty stop at Harris Teeter's international aisle or a second trip to a Mediterranean grocer, which is real friction for a weeknight. The stated 15 minutes omits the shallot and garlic prep and kale's need for rough chopping and heat time; call it 25 actual minutes, not a major miss but the recipe oversells speed. At roughly $3–3.50 per serving, it's reasonable for a household dinner, though pine nuts add cost if you don't have them on hand. This is a forgiving one-pan braise that reheats well and fits a weeknight if you budget the saffron sourcing and time; kale and chickpeas are reliable Charlotte staples.
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