Spanish Chickpeas with Kale

By • May 18, 2013 • 16 Comments



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 cup 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.
Jump to Comments (16)

Comments (16) Questions (0)

Default-small
Default-small
Stringio

5 months 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.

Dsc00859_2

10 months 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.

Scan0004

about 1 year 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.)

Default-small

about 1 year ago Janis Anton

Smoked paprika?

Default-small

about 1 year ago Antonia AT

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

Default-small

about 1 year ago SAY

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

Default-small

about 1 year ago stephaniep

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

Default-small

about 1 year ago balete

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

Dsc00859_2

10 months ago creamtea

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

Default-small

over 1 year 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!

2012-09-23_love_lemons_kitchen_tour_austin_57-590x393-2

about 1 year ago Love and Lemons

sounds delicious, glad you liked it!

Default-small

over 1 year 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?

2012-09-23_love_lemons_kitchen_tour_austin_57-590x393-2

about 1 year 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.

Default-small

about 1 year ago Peggy H

Thanks!

Default-small

over 1 year ago Stephie95

Do you have the nutritional info on this recipe?

2012-09-23_love_lemons_kitchen_tour_austin_57-590x393-2

about 1 year 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).