Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Spanish-Style Chickpeas and Escarole
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 217
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 8 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 309 mg
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 217
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 8 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 309 mg
Ingredients
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.
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