2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1 large head escarole or chicory, chopped
One 15-ounce can chickpeas, rinsed and drained
1 teaspoon ground cumin
1 teaspoon pimenton (Spanish smoked paprika)
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the garlic and cook until slightly browned, about 4 minutes. Add the escarole in batches and cook until completely wilted, about 7 minutes.
Stir in the chickpeas and cook until heated through, about 1 minute. Stir in the cumin, pimenton, remaining 1 tablespoon olive oil and salt to taste. Serve.
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