chickpea patties with smoked paprika aioli / curly kale / roasted purple potatoes

Contents of your meal kit:

spanish spice blend
purple potatoes
chia seed binder
sherry vinegar
smoked paprika aioli

Equipment needed: baking sheet, shallow dish, medium to large nonstick skillet

Finishing steps:

  1. Preheat oven to 425. “Crack” the spanish spice blend using a mortar & pestle or place spices on a cutting board and crush using the bottom of a heavy skillet.
  2. Cut potatoes in half. On a baking sheet, toss potatoes with olive oil, cracked spices, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
  3. Meanwhile, rinse kale thoroughly. Remove leaves from stem by holding the stem in one hand and pulling the leaves in the opposite direction. Cut leaves into 1-inch ribbons.
  4. Meanwhile, rinse and drain chickpeas. In a shallow dish use a fork to roughly mash the chickpeas. Add enough of the chia seed binder to hold the mix together (you don’t want it to be too wet), form into small patties.
  5. After tossing the potatoes, heat a nonstick skillet over med-high heat. Add enough oil to cover the bottom of the pan. When oil is hot, add chickpea patties in one layer (work in batches if necessary). Cook 2-5 minutes per side or until golden brown and cooked through. If needed, add more oil to the pan, or reduce heat if they are browning too quickly.
  6. Divide chickpea patties between plates and wipe out skillet. Heat a small amount of oil in the same skillet over med-high heat. When oil is hot, add the kale and season with salt & pepper. Cook until just wilted, 1-2 minutes. Add sherry vinegar and stir to distribute.
  7. Divide greens and potatoes between plates, and top chickpea patties with a little dollop of smoked paprika aioli. If you have a bit of extra aioli, it’s great on the potatoes too!