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
Save Recipe

Ingredients

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

Directions

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.

Copyright 2016 Television Food Network, G.P. All rights reserved.

Pasta e Fagioli with Chickpeas

Chickpea Curry with Rice

Gnocchi with Bacon and Escarole

Creamy Greek Orzo Salad with Crispy Chickpeas

👩‍🍳 What's Cooking