Recipe by dicentra
Food & Wine. March 2007.
Top Review by Elmotoo
I messed with your recipe, dicentra. But the end result was delicious! I found this through Quick Vegetarian Meals 6/13. But there is ham in it. ?? Regardless...I doubled the recipe, used 2 ham steaks browned the but into bite sized pieces. I apparently, i am out of annato >( even though I can still envision where it *should* be on my spice rack. So, I carried on with regular, boring oil. I added the garlic late in the game so it wouldn't burn. I use escarole instead of kale which we had twice last week. I cooked my own chickpeas. It didn't look all that appealing but woweeee it is soooo delicious! Even as leftovers, it looked even worse but was still very yummy! We all agreed that it would be even better over rice. Thanks for the tasty meal!
- 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 See How It's Made
- 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.
- 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.
- 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.
- dd the chickpeas and cook over moderately high heat, stirring occasionally, just until starting to brown, about 3 minutes.
- 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.
- Lower the heat to moderate and add the kale. Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes.
- Stir in the lemon juice and season with salt and pepper. Transfer the chickpeas to a bowl and serve hot.