Spanish Chickpeas with Kale

By • May 18, 2013 • 16 Comments

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Author Notes: Espinacas con garbanzos is one of my favorite dishes in Barcelona. Here, I made a version is a tad bit healthier, vegetarian, and uses kale instead of spinach.Love and Lemons

Serves 3-4, as a side

  • 2 tablespoons olive oil
  • 1 large shallot, chopped
  • 1 to 2 cloves of garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon saffron
  • 1 1/2 cups chickpeas, cooked, rinsed and drained
  • 1 tablespoon tomato paste
  • 2 to 3 teaspoons sherry vinegar
  • 1/2 bunch kale, chopped
  • Salt and pepper
  • splashes Lemon juice (optional)
  • 1/4 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.
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Comments (16) Questions (0)

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about 1 year ago Bethany A. Mueller

Wow! So fragrant and beautiful! I had some saffron from my Iranian friends and smoked paprika that I always keep on hand because it does so much for a dish! We loved this recipe. Eating it for lunch and dinner.

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over 1 year ago creamtea

Really delicious. I made it for dinner tonight. I didn't have tomato paste but threw in a handful of thinly sliced sun-dried tomatoes softened in a very little hot water. In case my daughter might not like the kale I kept it separate. (She did, so next time, in it goes). I also retained the liquid from cooking the chickpeas and "deglazed" the saute pan, pouring it over the beans to keep it moist until dinnertime. Will be making this often.

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almost 2 years ago susan g

Loved it! I had some fresh picked beet greens, the prep is a snap, and it's the kind of tastes that keep pleasantly active in the senses. For lunch, I ate it cold, and it's just as good or better like that (No saffron... By the time I was ready to overcome my fear of saffron, it was many years too old.)

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about 2 years ago Janis Anton

Smoked paprika?

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almost 2 years ago Antonia AT

It's the smoked, Spanish version vs. Hungarian paprika.

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about 2 years ago SAY

a teaspoon of real saffron costs about $40 at Kalustyan's in NYC - can you recommend a substitute?

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almost 2 years ago stephaniep

thank you. seriously the idea of "stretching" your pantry is moot when the recipe has super expensive spices required.

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almost 2 years ago balete

Amazon has some options w/ different pricing or else maybe freshdirect?

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over 1 year ago creamtea

Trader Joe's sometimes has saffron, as does Fairway; you could try adding just a few threads.

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about 2 years ago Jackie Pressley

Delicious! I added cooked quinoa, roasted beets, real sherry, red wine vinegar, tumeric (instead of saffron) and roasted pumpkin seeds. Changed it up a bit, but the smoked paprika, tomato paste are sooo delicious!! Try it!

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about 2 years ago Love and Lemons

sounds delicious, glad you liked it!

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about 2 years ago Peggy H

I assume that the chickpeas in this recipe are already cooked? And what if you don't have sherry vinegar - what kind(s) of vinegars would make a reasonable substitute?

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about 2 years ago Love and Lemons

yes, cooked (thanks, I just updated that in the recipe). When I don't have sherry vinegar, I make this with big squeezes of lemon juice in it's place. I imagine white wine vinegar would work but I personally haven't tried it.

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about 2 years ago Peggy H

Thanks!

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about 2 years ago Stephie95

Do you have the nutritional info on this recipe?

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about 2 years ago Love and Lemons

no, but you can google for a nutritional calculator and easily plug the ingredients in. (and of course, alter the oil, etc, to fit your dietary needs).