Crispy Chickpea & Kale Skillet with Garlic Toast
Ingredients
- 4 tablespoonextra-virgin olive oil
- 1 mediumred onion
- 4 clovegarlic
- 6 ouncelacinato kale
- 2 can (15 ounce)canned chickpeas (drained and rinsed)
- 1 can (14.5 ounce)diced tomatoes (no sugar added)
- ½ teaspoonsmoked paprika
- ½ teaspooncumin
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ½ cupvegetable broth
- 4 slicecrusty bread
- ½ wholelemon
Prep
- 01
Dice 1 medium red onion.
- 02
Mince 4 cloves garlic.
- 03
Remove stems from 6 ounces lacinato kale and roughly chop the leaves.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the red onion and sauté for 3 minutes until softened.
- 02
Meanwhile, heat the remaining 2 tablespoons oil in a small pan over medium heat. Add garlic and cook for 1 minute, then add bread slices and toast until golden on both sides, about 2 minutes per side. Set aside.
- 03
Add drained chickpeas to the skillet with the onion and cook for 3 minutes, stirring occasionally, until they begin to crisp at the edges.
- 04
Stir in smoked paprika and cumin and cook for 30 seconds until fragrant.
- 05
Add the diced tomatoes (with their juice), vegetable broth, salt, and black pepper. Bring to a simmer and cook for 4 minutes.
- 06
Stir in the kale and cook for 3 to 4 minutes, stirring occasionally, until the kale is tender and the sauce has reduced slightly.
- 07
Taste and adjust seasoning. Divide between bowls, top with garlic toast, and serve with a squeeze of fresh lemon.
Spice Tips
For deeper warmth, add 1/4 teaspoon cayenne to the spice step. A pinch of chili flakes brings gentle heat. Fresh lemon juice (as called for) brightens everything — don't skip it.
This keeps well in the refrigerator for 2 days and reheats beautifully. The crispy chickpeas add protein and texture; if you prefer them softer, reduce the initial cooking time.