Sautéed Chickpeas With Ham And Kale Recipes

SAUTéED CHICKPEAS WITH HAM AND KALE

Sautéed Chickpeas With Ham and Kale image

Make and share this Sautéed Chickpeas With Ham and Kale recipe from Food.com.

Provided by dicentra

Categories Ham

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons annatto seeds (achiote)
6 tablespoons extra virgin olive oil
1 small onion, cut into 1-inch dice
2 plum tomatoes, cut into 1-inch dice
4 ounces ham, sliced 1/2 inch think and cut into 1/2-inch dice
salt & freshly ground black pepper
4 garlic cloves, minced
1 (19 ounce) can chickpeas, drained
2 tablespoons pure dried ancho chile powder
1 teaspoon dried oregano
1/2 cup water
1/2 lb kale, stems discarded and leaves coarsely chopped
2 tablespoons fresh lemon juice

Steps:

In a small saucepan, cook the achiote seeds in the oil over low heat for 5 minutes. Remove from the heat and let stand for 5 minutes. Discard the achiote seeds and reserve the oil.
In a large skillet, heat 2 tablespoons of the achiote oil. Add the onion and cook over moderate heat, stirring occasionally, until starting to brown, about 8 minutes. Add the tomatoes and ham and season with salt and pepper. Cook over high heat until the tomatoes soften, about 3 minutes. Scrape the mixture into a bowl.
Wipe out the skillet. Add the remaining 1/4 cup of achiote oil and the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. A.
dd the chickpeas and cook over moderately high heat, stirring occasionally, just until starting to brown, about 3 minutes.
Add the ancho powder and oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato and ham mixture and the water and bring to a boil.
Lower the heat to moderate and add the kale. Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes.
Stir in the lemon juice and season with salt and pepper. Transfer the chickpeas to a bowl and serve hot.

Nutrition Facts : Calories 293.4, Fat 16.3, SaturatedFat 2.5, Cholesterol 9.8, Sodium 618.3, Carbohydrate 28.4, Fiber 6.2, Sugar 1.4, Protein 10.8

SAUTéED KALE WITH CHICKPEAS AND PANCETTA

Sautéed Kale With Chickpeas and Pancetta image

Make and share this Sautéed Kale With Chickpeas and Pancetta recipe from Food.com.

Provided by Emma Pham

Categories European

Time 10m

Yield 3 plates, 3 serving(s)

Number Of Ingredients 8

Ingredients

1 bunch kale, cut into 1/2 inch segments
1/4 teaspoon red pepper flakes
1 tablespoon pancetta, chopped
1/2 cup chickpeas, drained
1/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1/4 teaspoon salt

Steps:

Step 1: Heat pan with olive oil and cook pancetta until brown , then add add onion sauté until onions soft; then add garlic and cook another 1 minute. Next, add flake pepper.
Step 2: Place kale in the pan at medium heat, then add salt and stir well. Cook about 3 minutes, then add chickpeas and heat for another 2 minutes.
Serve hot.

INDIAN KALE WITH CHICKPEAS

Indian Kale with Chickpeas image

This is a delicious way to cook kale if you are running out of ideas, and it goes great with Indian dishes like dal. Make sure not to overcook the greens!

Provided by Lady Laff

Categories Side Dish Vegetables Greens

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil, or as needed
1 onion, finely chopped
1 red chile pepper, seeded and sliced
1 (14 ounce) can chickpeas, drained
1 tablespoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 pinch ground cinnamon
1 pinch sea salt
1 lemon, zested and juiced
1 cup roughly chopped kale, or more to taste

Steps:

Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 30.9 g, Fat 8.5 g, Fiber 7 g, Protein 6.4 g, SaturatedFat 1.1 g, Sodium 385.8 mg, Sugar 1.8 g

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2013-12-07 Advertisement. Step 2. In a large skillet, heat 2 tablespoons of the achiote oil. Add the onion and cook over moderate heat, stirring occasionally, until starting to brown, about 8 …
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Servings 6

In a small saucepan, cook the achiote seeds in the oil over low heat for 5 minutes. Remove from the heat and let stand for 5 minutes. Discard the achiote seeds and reserve the oil.
In a large skillet, heat 2 tablespoons of the achiote oil. Add the onion and cook over moderate heat, stirring occasionally, until starting to brown, about 8 minutes. Add the tomatoes and ham and season with salt and pepper. Cook over high heat until the tomatoes soften, about 3 minutes. Scrape the mixture into a bowl.
Wipe out the skillet. Add the remaining 1/4 cup of achiote oil and the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Add the chickpeas and cook over moderately high heat, stirring occasionally, just until starting to brown, about 3 minutes. Add the ancho powder and oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato and ham mixture and the water and bring to a boil. Lower the heat to moderate and add the kale. Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer the chickpeas to a bowl and serve hot.

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