Spanish Chickpeas with Kale
Ingredients
- 2 tablespoons olive oil
- 1 large shallot, chopped
- 1 to 2 cloves of garlic, minced
- 1/2 teaspoon smoked paprika
- 1 teaspoon saffron
- 1 1/2 cups chickpeas, cooked, rinsed and drained
- 1 tablespoon tomato paste
- 2 teaspoons to 3 sherry vinegar
- 1/2 bunch kale, chopped
- 1 pinch salt and pepper, to taste
- 1 splash lemon juice (optional)
- 1/4 cup toasted pine nuts (optional)
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