Sauteed Chickpeas with Ham and Kale
Sauteed Chickpeas with Ham and Kale
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    1 Hr 10 Minutes

    Ingredients

    • Sautéed Chickpeas with Ham and Kale
    • 5145 Ratings
    • 0
    • fw200703_sauteedChickpeas.jpg
    • © John Kernick
    • Active Time
    • N/A
    • Total Time
    • 1 HR 10 MIN
    • Yield
    • Serves : 6
    • By LOUIS LAMBERT March 2007
    • "I grew up in a ranching family in West Texas," says Louis Lambert, "and every summer when it was time to work cattle—branding and shipping—a camp cook would prepare three meals a day over an open fire for all of the cowboys." One of the cook's staple dishes was chickpeas simmered in a large Dutch oven with a smoked ham hock and lots of onion, garlic and chiles. Louis's version includes robust sautéed kale. More Southwestern Recipes
    • 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 One 4-ounce piece of smoked, cured ham, sliced 1/2 inch think and cut into 1/2-inch dice Salt and freshly ground pepper 4 garlic cloves, minced One 19-ounce can chickpeas, drained 2 tablespoons pure ancho chile powder 1 teaspoon dried oregano 1/2 cup water 1/2 pound kale, stems discarded and leaves coarsely chopped 2 tablespoons fresh lemon juice

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