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Sauteed Chickpeas With Ham And Kale

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  Annatto seeds 2 Tablespoon (Achiote)
  Extra virgin olive oil 6 Tablespoon
  Onion 1 Small, cut into 1-inch dice
  Plum tomatoes 2 , cut into 1-inch dice
  Smoked cured ham 4 Ounce, sliced 1/2 inch thick and cut into 1/2-inch dices (1 Piece)
  Salt To Taste
  Freshly ground black pepper To Taste
  Garlic 4 Clove (20 gm), very finely chopped
  Canned chickpeas 19 Ounce, drained (1 Can)
  Ancho chili powder 2 Tablespoon (Pure Variety)
  Dried oregano 1 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Kale 1⁄2 Pound, stems discarded and leaves coarsely chopped
  Fresh lemon juice 2 Tablespoon

1. In a small saucepan, cook the annato seeds in the olive oil over low heat for about 5 minutes. Remove the saucepan from the heat and let stand for 5 minutes. Strain the oil through a sieve set over a small bowl and discard the annatto seeds.
2. In a large skillet, heat 2 tablespoons of the annatto oil. Add the diced onion and cook over moderate heat, stirring occasionally, until the onion is starting to brown, about 8 minutes. Add the diced tomatoes and ham and season with salt and black pepper. Cook over high heat, stirring occasionally, until the tomatoes soften, about 3 minutes. Scrape the mixture into a medium bowl.
3. Wipe out the skillet. Add the remaining 1/4 cup of annatto oil and the chopped garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Add the drained chickpeas and cook over moderately high heat, stirring occasionally, until the chickpeas are starting to brown, about 3 minutes. Add the ancho chile powder and dried oregano and cook, stirring, until the seasonings are fragrant, about 1 minute. Add the reserved tomato-ham mixture and the water and bring to a boil. Lower the heat to moderate and add the chopped kale. Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes. Stir in the fresh lemon juice and season with salt and black pepper. Transfer the chickpeas and kale to a large serving bowl and serve immediately.

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