Spanish-Style Chickpeas and Escarole

A garlicky saute of escarole mixed with chickpeas and seasoned with Spanish smoked paprika.
  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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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)

Kosher salt


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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