Dry sherry adds a nutty almond aroma and welcome complexity when used for cooking. Here, a splash elevates the delish factor of saucy simmered chickpeas and kale.
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- Yields:
- 4 serving(s)
- Total Time:
- 20 mins
- Cal/Serv:
- 286
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Ingredients
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- 2 tbsp.
olive oil
- 1
medium onion, finely chopped
- 2
cloves garlic, finely chopped
- 1 tsp.
ground cumin
- 1 tsp.
paprika
- 1/2 tsp.
smoked paprika
- 1/2 tsp.
dried oregano
-
Kosher salt and pepper
- 2 tbsp.
tomato paste
- 1/2 c.
dry sherry, such as Manzanilla
- 2
15-oz cans chickpeas, rinsed
- 1/2 c.
low-sodium vegetable broth
- 5 oz.
baby kale
-
Chopped parsley and crusty bread, for serving
Directions
-
- Step 1Heat oil in large skillet on medium. Add onion and cook, stirring occasionally, until tender and beginning to brown, 6 to 8 minutes.
- Step 2Stir in garlic, cumin, paprika, smoked paprika, oregano, and 1/4 teaspoon each salt and pepper; cook, stirring, 2 minutes. Add tomato paste and cook, stirring, until dark red, 3 minutes. Add sherry and cook, scraping up any browned bits,
until sherry has mostly evaporated, about 2 minutes. - Step 3Add chickpeas and vegetable broth and cook, tossing occasionally, until heated through, 3 minutes.
- Step 4Add kale and 1/2 teaspoon salt and cook, tossing, until just beginning to wilt, about 1 minute. Sprinkle with chopped parsley and serve with crusty bread if desired.
NUTRITION (per serving): 286 cal, 12 g pro, 38 g carb, 11 g fiber, 8 g sugars (0 g added sugars), 10.5 g fat (1.5 g sat fat), 0 mg chol, 688 mg sodium
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants. When she is not cooking, tasting, testing and thinking about all things food for work, she enjoys adventuring with her two kids.
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.