Chickpea and Chorizo Sauté with Wilted Kale
Crispy chickpeas and smoky chorizo cooked with garlic, finished with fresh kale and a squeeze of lemon.
Recipe Author
Riff Kitchen@riffkitchen
Spanish-inspiredDinnerQuick & Easy
Chickpea and Chorizo Sauté with Wilted Kale
Crispy chickpeas and smoky chorizo cooked with garlic, finished with fresh kale and a squeeze of lemon.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 5 prep · 15 cook
- 20 min
- servings
- 4
- effort
- Easy
Chef's note
The fat rendered from the chorizo infuses the chickpeas with deep flavor, making this a fast, satisfying weeknight meal.
Method
6 steps · tap one to tick it off
Tips
Dry the chickpeas before they go in. Wet chickpeas spit in the hot chorizo oil and steam instead of browning. Pat them dry after rinsing.
Let the chickpeas sit to brown. Stir only every couple of minutes during the 6 minutes, so they pick up color and a slight crust from the pan.
Chop the kale small. Smaller pieces wilt in the 3 minutes and catch the chorizo oil. Big leaves stay tough at the center.
Swaps
No kale? Chard or spinach. Spinach needs only a minute, so add it last.
No smoked paprika? Sweet paprika; the chorizo already brings smoke.
No lemon? A splash of sherry vinegar or red wine vinegar.
Storage
Fridge: 3 to 4 days in a sealed container. Squeeze fresh lemon over it after reheating.
Freezer: 2 to 3 months for best quality. The kale darkens and the chickpeas come back softer.
Reheat: In a skillet with a splash of water, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
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Chef's note
The fat rendered from the chorizo infuses the chickpeas with deep flavor, making this a fast, satisfying weeknight meal.
Instructions
Follow the steps to perfection.
Tips
Dry the chickpeas before they go in. Wet chickpeas spit in the hot chorizo oil and steam instead of browning. Pat them dry after rinsing.
Let the chickpeas sit to brown. Stir only every couple of minutes during the 6 minutes, so they pick up color and a slight crust from the pan.
Chop the kale small. Smaller pieces wilt in the 3 minutes and catch the chorizo oil. Big leaves stay tough at the center.
Swaps
No kale? Chard or spinach. Spinach needs only a minute, so add it last.
No smoked paprika? Sweet paprika; the chorizo already brings smoke.
No lemon? A splash of sherry vinegar or red wine vinegar.
Storage
Fridge: 3 to 4 days in a sealed container. Squeeze fresh lemon over it after reheating.
Freezer: 2 to 3 months for best quality. The kale darkens and the chickpeas come back softer.
Reheat: In a skillet with a splash of water, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix