Sautéed Chickpeas With Ham and Kale |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Food & Wine. March 2007. Ingredients:
2 tablespoons annatto seeds (achiote) |
6 tablespoons extra virgin olive oil |
1 small onion, cut into 1-inch dice |
2 plum tomatoes, cut into 1-inch dice |
4 ounces ham, sliced 1/2 inch think and cut into 1/2-inch dice |
salt & freshly ground black pepper |
4 garlic cloves, minced |
1 (19 ounce) can chickpeas, drained |
2 tablespoons pure dried ancho chile powder |
1 teaspoon dried oregano |
1/2 cup water |
1/2 lb kale, stems discarded and leaves coarsely chopped |
2 tablespoons fresh lemon juice |
Directions:
1. In a small saucepan, cook the achiote seeds in the oil over low heat for 5 minutes. Remove from the heat and let stand for 5 minutes. Discard the achiote seeds and reserve the oil.
2. In a large skillet, heat 2 tablespoons of the achiote oil. Add the onion and cook over moderate heat, stirring occasionally, until starting to brown, about 8 minutes. Add the tomatoes and ham and season with salt and pepper. Cook over high heat until the tomatoes soften, about 3 minutes. Scrape the mixture into a bowl.
3. Wipe out the skillet. Add the remaining 1/4 cup of achiote oil and the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. A.
4. dd the chickpeas and cook over moderately high heat, stirring occasionally, just until starting to brown, about 3 minutes.
5. Add the ancho powder and oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato and ham mixture and the water and bring to a boil.
6. Lower the heat to moderate and add the kale. Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes.
7. Stir in the lemon juice and season with salt and pepper. Transfer the chickpeas to a bowl and serve hot.
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