Have you tried sweet smoked paprika? It's a flavor like no other . . . cool, smooth smokiness with no heat - it's so perfect in so many things. Sure, it's a classic Spanish spice, but it's so versatile, you shouldn't limit yourself. Have you tried it sprinkled over your eggs over-easy? Fry up some potatoes with onion, garlic and smoked paprika and watch your family wolf them down. Somehow this stuff elevates whatever it's used for to new levels of deliciousness. Needless to say, I'm a huge fan, so when I saw this recipe I jumped on it - not to mention that I had an awesome head of Swiss chard from my Picadilly share. This was super quick and super delicious.
Sausage With Roasted Chickpeas & Chard (adapted from Serious Eats)1 can chickpeas, drained, rinsed & patted dry 1 bunch Swiss chard, thick stalks removed 12 oz. linguica sausage 2 T. extra-virgin olive oil, divided 6 cloves garlic, minced 1 t. ground cumin 1 t. smoked paprika 2 t. red wine vinegar Salt and pepper
Preheat oven to 350°F. Combine the chickpeas, 1 T. of the olive oil, cumin, paprika, half of the garlic, and a pinch of salt and pepper. Toss well. Line a rimmed baking sheet with aluminum foil and spread the chickpeas out in a single layer. Cut the sausage into a few pieces and nestle the sausage amongst the chickpeas. Set the baking sheet in the oven and cook for about 30 minutes, tossing halfway through.
Meanwhile, trim and chop the chard. Add the remaining olive oil to a large skillet set over high heat. Add the rest of the garlic, and let it cook for a few seconds, just until fragrant. Add the chard. Season with salt and pepper, and stir often. After a minute or so, add half the vinegar. Lower the heat, cover and cook for about 10 minutes, stirring frequently, until the chard it tender. Taste the chard to see if it needs more vinegar and/or salt and pepper.
Combine the chard with the roasted chickpeas in a large bowl. Toss. Serve the the sausage over the chickpeas and chard mixture.
Serves 2, but can easily be doubled for 4.