Pan-Seared Chickpeas with Garlicky Greens and Lemon
Crispy chickpeas sautéed with tender kale and bright lemon zest for a fast, flavorful meal.
Recipe Author
Riff Kitchen@riffkitchen
Pan-Seared Chickpeas with Garlicky Greens and Lemon
Crispy chickpeas sautéed with tender kale and bright lemon zest for a fast, flavorful meal.
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.
- 10 prep · 15 cook
- 25 min
- servings
- 4
- effort
- Easy
Chef's note
The contrast between the crunchy chickpeas and soft, garlicky greens makes this a perfect balanced weeknight dinner.
Method
8 steps · tap one to tick it off
Tips
Crisp the chickpeas in one layer. Piled chickpeas steam and stay soft. If they do not fit in a single layer, crisp them in two batches.
Let the pan cool before the garlic. The pan is very hot from the chickpeas, and thin garlic slices burn in seconds. Lower the heat briefly before they go in.
Keep some chickpeas back for the top. Toss most with the greens, then scatter a handful over each plate, where they stay crisp longer.
Swaps
No curly kale? Lacinato kale, chard or spinach. Spinach wilts in a minute and needs no water.
No red pepper flakes? A pinch of smoked paprika, or freshly ground black pepper for gentler heat.
Storage
Fridge: 3 to 4 days in a sealed container. The chickpeas lose their crunch overnight.
Freezer: 2 to 3 months for best quality. The chickpeas come back soft and the kale darker, so it is better stirred into soup.
Reheat: In a hot skillet with a little oil, which crisps the chickpeas a bit, 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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Chef's note
The contrast between the crunchy chickpeas and soft, garlicky greens makes this a perfect balanced weeknight dinner.
Instructions
Follow the steps to perfection.
Tips
Crisp the chickpeas in one layer. Piled chickpeas steam and stay soft. If they do not fit in a single layer, crisp them in two batches.
Let the pan cool before the garlic. The pan is very hot from the chickpeas, and thin garlic slices burn in seconds. Lower the heat briefly before they go in.
Keep some chickpeas back for the top. Toss most with the greens, then scatter a handful over each plate, where they stay crisp longer.
Swaps
No curly kale? Lacinato kale, chard or spinach. Spinach wilts in a minute and needs no water.
No red pepper flakes? A pinch of smoked paprika, or freshly ground black pepper for gentler heat.
Storage
Fridge: 3 to 4 days in a sealed container. The chickpeas lose their crunch overnight.
Freezer: 2 to 3 months for best quality. The chickpeas come back soft and the kale darker, so it is better stirred into soup.
Reheat: In a hot skillet with a little oil, which crisps the chickpeas a bit, 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