Serves 4
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.
