Olive Oil Braised Chickpeas and Kale Toasts
A satisfying vegetarian main course paired with an Argentine Malbec.
Ingredients
- 5 cloves garlic
- 1/2 cup extra virgin olive + more for serving
- 2 bunches Lacinato kale
- 2 teaspoons cumin seeds
- 1/4 teaspoon fine sea salt
- 1 pinch red pepper flakes
- 2 shallots, thinly slices
- 4 cups canned organic chickpeas, drained and rinsed
- 1 cup low sodium chicken broth
- 4-6 slices multi-grained sour dough bread
- smoked paprika, for serving
Instructions
- Thinly slice 4 garlic cloves and half the remaining clove.
- In a medium pot over medium high heat, add 1/2 cup olive oil. Add the garlic slices and sauté until just golden, about 3 minutes. Add the cumin seeds, salt, red pepper flakes, and shallot slices. Cook for about 2-3 minutes. Stir in the kale, chickpeas, and chicken broth. Cover pot and reduce heat to medium-low. Simmer for 15 minutes.
- Using an immersion blender, puree part of the mixture until it is thick and stew like, leaving some chickpeas whole. (if you don't have an immersion blender, use a blender or food processor and puree half of the mixture.)
- Toast the bread slices and rub with the garlic half on both sides. In a wide shallow bowl, place the bread slice and spoon the chickpea mixture over the bread. Drizzle with olive oil and sprinkle with smoked paprika.