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Spanish Chickpeas and Greens
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| Spanish Chickpeas and Greens Serves 3-4 as a main Adapted from Smitten Kitchen Feel free to use any greens you have on hand. Spinach would also work well, just reduce the cooking time as the more tender green wilts quickly. To save even more time, use prechopped greens. You could also substitute different beans, like cannellini or gigantes. | |
| 4 tablespoons | extra virgin olive oil |
| 1 bunch | chard, stemmed and coarsely chopped |
| 1 bunch | kale, stemmed and coarsely chopped |
| 3 | garlic cloves, thinly sliced |
| 1/2 cup | whole wheat panko breadcrumbs |
| 1/2 teaspoon | cumin |
| Pinch | red pepper flakes |
| 1 1/2 tablespoons | red wine vinegar |
| 1/2 lb | dried chickpeas, cooked, or 2 15-ounce cans, drained |
| 1/2 cup | tomato puree |
| 1/2 teaspoon | paprika, preferably smoked |
Heat 2 tablespoons olive oil in a large skillet on medium heat. Add kale and cook 3-5 minutes until slightly wilted. Add chard and cook an additional 3-5 minutes, until wilted. Remove greens from pan and set aside in a large bowl.
Heat 2 tablespoon olive oil in the same skillet on medium heat. Add garlic and cook 30 seconds until fragrant. Add panko, cumin and red pepper flakes and toast in skillet, about 1-2 minutes, stirring frequently. Remove crumbs from pan to a small bowl. Mix in red wine vinegar with a fork, mashing lightly to create a paste.
Place greens and chickpeas back in skillet on medium heat. Stir in tomato sauce and breadcrumb mixture. Cook 2-3 minutes until warmed through. Serve with paprika dusted on top.
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