Ingredients
Scale
- 2 tablespoons extra-virgin olive oil, divided
- 1 large yellow onion, diced
- 3–4 cloves garlic, minced
- 1 (15-ounce) can chickpeas, rinsed, drained, and patted very dry
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (or more, to taste)
- 1 large bunch of lacinato or curly kale (about 5–6 cups, packed), stems removed and leaves roughly chopped
- 2 tablespoons water or vegetable broth
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Aromatics: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium heat. Once the oil shimmers, add the diced yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the onion becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
- Crisp the Chickpeas: Push the onions and garlic to one side of the skillet. Add the remaining 1 tablespoon of olive oil to the empty side of the pan. Add the thoroughly dried chickpeas to the oil in a single layer. Let them cook undisturbed for 4-5 minutes to allow them to get a nice golden-brown crust on one side.
- Add the Spices: Sprinkle the smoked paprika, ground cumin, garlic powder, and red pepper flakes directly over the chickpeas. Stir everything together—the chickpeas, onions, and garlic—to coat the chickpeas evenly in the spices. Continue to cook for another 3-4 minutes, stirring frequently, allowing the spices to become fragrant and the chickpeas to crisp up further on all sides.
- Wilt the Kale: Add the chopped kale to the skillet in batches. It will look like a lot at first, but it will cook down significantly. Add the 2 tablespoons of water or vegetable broth to the pan—this will create steam to help the kale wilt. Cover the skillet and cook for 3-5 minutes, or until the kale has wilted to your desired tenderness but is still a vibrant green.
- Finish and Season: Remove the skillet from the heat. Uncover the pan and stir everything together to ensure the kale is well-integrated with the chickpeas and onions. Drizzle the fresh lemon juice over the hash. This final touch of acidity brightens all the flavors. Season generously with salt and freshly ground black pepper. Taste and adjust any seasonings as needed.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450 kcal