Serves 3
25 min
Spanish Chickpeas with Kale
Recipe GLPRa6ba2a98190641
A vibrant, one-pan Spanish-inspired dish combining tender chickpeas infused with smoked paprika and saffron, folded with hearty kale for a satisfying, nutrient-rich meal. Finished with a touch of sherry vinegar to brighten the earthy spices, this plant-based dish is simple yet deeply flavorful.
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Ingredients
2 tablespoons Olive oil
1 large Shallot, chopped
1½ cloves Garlic, minced
½ teaspoon Smoked paprika
1 teaspoon Saffron
1½ cups Cooked chickpeas, rinsed and drained
1 tablespoon Tomato paste
2½ teaspoons Sherry vinegar
½ bunch Fresh kale, chopped
Salt and black pepper to taste
1 splash Fresh lemon juice
¼ cup Toasted pine nuts
Directions
Heat the olive oil in a large skillet over medium heat. Add the chopped shallot and cook, stirring occasionally, until softened and lightly golden, about 3-4 minutes.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add the smoked paprika and saffron to the pan, stirring to coat the shallot and garlic. Toast the spices for about 30 seconds to release their flavors.
Stir in the tomato paste and mix until well combined with the oil and spices. Cook for 1 minute.
Add the cooked chickpeas and stir gently to coat them with the fragrant spice mixture. Cook for 2-3 minutes, allowing the flavors to meld.
Add the chopped kale to the pan and stir until it begins to wilt, about 3-4 minutes. The kale will reduce significantly as it cooks.
Pour in the sherry vinegar and toss everything together. Cook for another 1-2 minutes until the kale is fully tender.
Season generously with salt and black pepper to taste. Add a splash of fresh lemon juice if desired for brightness.
Divide into bowls and top with toasted pine nuts. Serve immediately while warm.
