Spanish Chickpeas with Kale

In this adaptation of a Love and Lemons recipe featured on Food 52, kale takes the lead, with chickpeas playing a supporting albeit necessary role. Serve over warm whole grains for a main dish. https://food52.com/recipes/22150-spanish-chickpeas-with-kale
Serves 4

Ingredients

• 2 tablespoons olive oil
• 1 large shallot, chopped
• 1 to 2 cloves of garlic, minced
• ½ teaspoon smoked paprika
• 1 teaspoon saffron
• 1½ cups chickpeas, cooked, rinsed and drained
• 1 tablespoon tomato paste
• 2-3 teaspoons sherry vinegar
• 1 bunch kale, stemmed and chopped
• 1 pinch salt and pepper, to taste
• 1 tablespoon lemon juice (optional)
• ¼ cup toasted pine nuts (optional)

Directions

1. Heat the olive oil in a large skillet over medium-low heat. Add the shallot, a pinch of salt, and cook until translucent, 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 chopped 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 desired.

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