5-ounce(or 6-ounce) bag of baby kale or spinach, cleaned if not pre-washed
1teaspoonkosher salt, plus more to taste
Heat the oil in a skillet over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes.
Add the chickpeas, garlic, tomato paste, cumin, paprika, salt, and 1/4 cup cold water. Stir to combine and cook for about 2 minutes. Add an additional cup of water and cook, stirring occasionally, until the chickpeas begin to slightly break down and half of the moisture cooks off, about 5 to 7 minutes.
Add the greens. Cook, stirring frequently, for about 5 minutes more, until the greens are very soft and the ingredients are nicely combined. The final texture should be moist, neither watery nor dry. (If it looks dry, add an additional tablespoon or two of water.)Taste for seasoning and serve with an extra drizzle of olive oil and some crusty bread.
A recipe from Unpeeled. Copyright 2020. All rights reserved.