Best Sautéed Chickpeas With Ham And Kale Recipes

Sautéed Chickpeas With Ham and Kale image

Provided by dicentra

Categories Ham

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

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

Neely's Chickpea, Ham and Swiss Chard Soup image

Provided by Patrick and Gina Neely : Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

3 slices bacon, chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 large carrot, diced
One 6-ounce piece smoked ham steak, diced into 1/4-inch cubes
1/2 teaspoon red pepper flakes
Salt and freshly cracked black pepper
1 small bunch Swiss chard, stemmed and sliced into thin ribbons
1 quart low-sodium chicken broth
One 16-ounce can chickpeas or black-eyed peas, drained and rinsed
One 15-ounce can diced tomatoes
Hot sauce, as needed
Worcestershire sauce, as needed
Grated Parmesan, for garnish

Steps:

Add the bacon to a heavy-bottomed Dutch oven over medium heat. Fry until crisp, then transfer to a paper towel-lined plate and reserve. To the same Dutch oven, add the onion, garlic, and carrot, and saute until the vegetables are tender, roughly 4 minutes. Add the ham steak and red pepper flakes and adjust the seasonings with salt and black pepper, to taste. Add the Swiss chard and saute until it begins to soften.
Stir in the chicken broth, chickpeas or black-eyed peas, and the canned tomatoes with their juices. Bring the soup to a boil, then reduce the heat to a simmer and let cook for 30 minutes. Taste for seasoning and add more salt and pepper, if necessary. Splash with some hot sauce and Worcestershire sauce. Ladle the soup into serving bowls and sprinkle each serving with Parmesan cheese and bacon.

Chickpeas and Kale in Spicy Pomodoro Sauce image

Provided by lecole54

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup olive oil, extra virgin
5 garlic cloves, thinly sliced
28 ounces can tomatoes, crushed by hand (Italian, whole peeled)
1 1/2 teaspoons fennel seeds
1 teaspoon crushed red pepper flakes
kosher salt, to taste
8 ounces kale, stemmed and chopped
2 (15 ounce) cans chickpeas, rinsed and drained
basil leaves, torn, for garnish
marjoram leaves, torn, for garnish
pecorino romano cheese, finely grated, for serving

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 image

Provided by Emma Pham

Categories European

Time 10m

Yield 3 plates, 3 serving(s)

Number Of Ingredients 8

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.