Spanish-Style Chickpea, Kale and Mushroom Saute

This one-pot meal gives kale, mushrooms and chickpeas a Spanish flair with smoky paprika and nutty manchego cheese. While you may be fooled by its rich flavor, this dish features several nutritional superstars. Kale is loaded with vitamins A, C, and K as well as minerals like calcium and iron. This recipe features a dark blue-green variety called lacinato kale, also known as Tuscan or dinosaur kale, which has a particularly sweet taste. Kale is best in the fall months, as the leaves actually get sweeter after frost.

Feel free to use whatever mushrooms you like in this recipe. All varieties of mushrooms are great sources of selenium, copper, vitamin D, and many of the B vitamins. Many varieties also contain beta-glucans, which may have immune-boosting effects. This dish gets a healthy dose of protein and fiber from the chickpeas. Topped with shavings of manchego cheese, you won’t be missing the meat in this hearty vegetarian meal.

Recipe

Spanish-Style Chickpea, Kale and Mushroom Saute

Yields 4 servings

This recipe was inspired by Popsugar and NYT Cooking.

Ingredients

• 1/4 cup olive oil, divided
• 1/2 pound wild mushrooms, sliced
• Salt, to taste
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 bunch lacinato kale, stemmed and torn into bite-size pieces
• 1 1/2 cups cooked chickpeas (or a 15-ounce can, drained and rinsed)
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 tablespoon sherry vinegar
• 2 ounces manchego cheese, grated

Directions

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the mushrooms and a pinch of salt. Cook until the mushrooms are golden brown, 5-10 minutes. Remove from the skillet and set aside.
2. Add another tablespoon of oil and reduce heat to medium. Add the onion and a pinch of salt. Saute for 5 minutes, or until soft. Add the garlic and cook for another minute. Add the kale with 1/2 cup of water; increase the heat to medium-high, cover and cook for 5-7 minutes, until soft and wilted. Remove the cover and continue to cook for 1-2 minutes until the liquid has evaporated. Remove the kale from the skillet and set aside.
3. Add the remaining 2 tablespoons of oil to the skillet. Add the chickpeas, paprika, cumin, and a pinch of salt. Saute for 2-3 minutes. Add the mushrooms and kale back to the skillet; cook until heated through and add the sherry vinegar. Taste for seasoning and adjust as needed. Serve topped with manchego shavings.

This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.