spanish chickpeas with kale
Serves: serves 2 (3-4 as a side)
  • 2 tablespoons olive oil
  • 1 large shallot, chopped
  • 1 to 2 cloves of garlic, minced
  • ½ teaspoon smoked paprika
  • 1 teaspoon saffron
  • 1½ cup chickpeas, cooked, rinsed and drained
  • 1 tablespoon tomato paste
  • 2 to 3 teaspoons sherry vinegar
  • ½ bunch kale, chopped
  • Salt and pepper
  • splashes Lemon juice (optional)
  • ¼ cup toasted pine nuts (optional)
  1. Heat the olive oil in a large skillet over medium-low heat. Add the shallot, a pinch of salt, and cook until transluscent, about 2 minutes.
  2. Add the garlic, paprika, and saffron. Stir, and cook until just aromatic, about 30 seconds, being careful not to let it burn.
  3. Add the chickpeas and a bit more salt. Stir to incorporate. Turn the heat of the burner up a bit, and let the chickpeas cook until they begin to turn golden brown, stirring occasionally.
  4. Add the sherry vinegar and tomato paste, then the kale. Continue to cook for a few minutes until the kale is just wilted. Remove from the heat. Taste and adjust the seasonings, adding a little lemon juice if necessary.
Recipe by Love and Lemons at