This recipe is inspired by a combination of an Alison Roman recipe and another I spotted online and could never find again. I almost always have some sort of ground meat...it's relatively inexpensive and you can get it anywhere. More often than not, I make this with chicken, but use whatever you've got.
1 pound ground meat
2-4 cloves of garlic (depending how garlicky you like it)
1 tsp ground cumin
2 tsp smoked paprika, divided
1/2 tsp turmeric
aleppo pepper if you've got it or black pepper
1 large bunch of kale, stemmed or a few handfuls of baby kale (you could really use any dark leafy green)
1 can garbanzos, drained
Optional to serve:
pickled red onions
roasted radishes (see below)
Preheat oven to 375. Line a baking sheet with parchment paper, toss the garbanzos with a couple of tablespoons of olive oil, enough just to coat. Season with salt and 1 tsp smoked paprika and roast for about 20 minutes.
While garbanzos are cooking, heat your pan (I use a cast iron) over medium. Add enough olive oil to coat the bottom, about a couple of tablespoons, then add in the meat. Using a wooden spoon, break it up so it's in an even layer in your pan. Let it cook about 10 minutes until no pink remains and it's starting to get a little brown. Add in the garlic, cumin, smoked paprika, turmeric, salt and pepper. Stir with your wooden spoon to combine, then add in kale. Cook until the kale wilts. Toss in the cooked garbanzos. Serve with your feta and fresh herbs and a drizzle of olive oil.
1 bunch radishes
2 tablespoons olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
Use any radishes you like, cut them in half or quarters, depending how big they are. Toss them with a little olive oil and the spices, season with salt and roast in an even layer on a baking sheet at 350 for about 15-20 minutes until easily pierce with a fork.