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Spanish Chickpeas with Kale

Love and Lemons
  • minutes
  • Serves 3 to 4

INGREDIENTS

1 1/2 cups

Chickpeas, cooked

1 clove

Garlic

1/2

bunch Kale

1

Shallot, large

1 tbsp

Tomato paste

1

Lemon juice

1/2 tsp

Paprika, smoked

1 tsp

Saffron

1

Salt and pepper

2 tbsp

Olive oil

2 tsp

Sherry vinegar

1/4 cup

Pine nuts, toasted