Sauted Chickpeas With Ham And Kale Recipes
SAUTéED CHICKPEAS WITH HAM AND KALE
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
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
CHICKPEAS AND KALE IN SPICY POMODORO SAUCE
Quick, tasty, and healthy recipe rom foodandwine.com. I couldn't get fresh marjoram at our local (rural) supermarket so made do with adding a bit of dried marjoram at the beginning, but it was still plenty delicious!
Provided by lecole54
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant but not browned, about 5 minutes. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 25 minutes.
- Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil and marjoram leaves. Top with finely grated pecorino and serve hot.
Nutrition Facts : Calories 565.1, Fat 30.4, SaturatedFat 4.1, Sodium 672.4, Carbohydrate 63.3, Fiber 13.3, Sugar 5.4, Protein 14.6
SAUTéED KALE WITH CHICKPEAS AND PANCETTA
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
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.
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