Spring

Spanish Chickpeas with Kale

May 18, 2013
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

  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 3 to 4
Ingredients
  • 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 teaspoons to 3 sherry vinegar
  • 1/2 bunch kale, chopped
  • 1 pinch salt and pepper, to taste
  • 1 splash lemon juice (optional)
  • 1/4 cup toasted pine nuts (optional)
In This Recipe
Directions
  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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Review
My name is Jeanine Donofrio, author The Love & Lemons Cookbook and the food blog loveandlemons.com. I create healthy, seasonal, (mostly) vegetarian. I love kale, green tea, cake, and of course lemons.