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RECIPE
Wilted Escarole with Crispy Chickpeas
Braiser
Vegetables
Under 1 hour
6-8
RECIPE NOTES
Our Wilted Escarole with Crispy Chickpeas recipe is a great way to switch up the vegetarian dishes on your weeknight rotation. The braised escarole along with crispy chickpeas, smoked paprika, cumin, and garlic ensures your dish will not be lacking in substance or flavour.
The Braiser truly simplifies this recipe, creating the ideal environment for the escarole and chickpeas to cook to perfection. Its shallow base and domed lid will lock in heat and moisture within the pot, simmering the escarole until barely wilted for approximately 10 minutes. The Braiser can also be used to crisp the chickpeas over medium heat for approximately four to five minutes.
Our Wilted Escarole with Crispy Chickpeas recipe is a vegan-friendly nutritious option that can be prepared in less than an hour. Whether you are looking to compliment a main course or are eager to bring a nutritious snack to your next potluck, this recipe is a great option, serving between six and eight portions.
INSTRUCTIONS
Trim the root end of the escarole, discarding any tough outer leaves. Cut leaves crosswise into 2-inch pieces. Clean them in the sink or a large bowl full of cold water by agitating vigorously for 30 seconds. Let sit for a few minutes to allow any grit to settle to the bottom. Lift the leaves carefully out of the water and dry in a spinner or on a clean towel.
Drain, rinse and thoroughly dry the chickpeas on a paper towel. Season with salt, pepper, paprika and cumin.
In a braiser set over medium heat, heat 1 1/2 tablespoons of the oil. Add the seasoned chickpeas and cook until they begin to blister, stirring only once or twice, about 4 – 5 minutes. Remove with a slotted spoon and keep warm near the stove. Wipe out any spices left in the bottom of the pan.
Add the remaining oil and garlic cloves to the pan. Cook until the cloves are fragrant and starting to turn golden, being careful not to burn. Add the escarole, in batches if necessary, and stir to coat with oil. Add more oil if needed. Season with salt and pepper, cover with lid and reduce heat to medium-low. Simmer until barely wilted, about 10 minutes.
Remove the lid. Add lemon juice and sugar, stirring to combine. Taste and season again if necessary. Top with chickpeas and lemon zest.
