This post was sponsored by S&W Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own. Take a mini getaway to Spain and make these Clams with Sofrito, Kale and Smoky Chickpeas.
I know I talk about work quite a bit on this space. I’m just a career minded kind of gal, what can I say. But today I can actually talk about the exact opposite of work, because John and I finally booked our honeymoon trip (six months after the wedding) and your girl is finally taking a MUCH. NEEDED. Vacation!! We’re off to Costa Rica at the end of April and I am SO ready for eleven glorious days of beaches, volcanos, swinging bridges, jungle hikes, zip lines, Latin food, hot springs and sloths. If I get to see a sloth in real actual life I think my life will be complete.
I’m also taking a mini pre-honeymoon trip at the end of this month because apparently I’m so overworked that I need two vacations to properly recharge my batteries. I’m going to visit my bestie, who packed up her entire life, converted a van into a portable home and drove off into the Baja sunset to start a new adventure in Mexico for awhile. She’s kind of my hero.
I think we have caught a serious travel bug because John and I even started talking about the next big trips we want to take after the honeymoon (Italy/Greece followed by France/Spain. We’re really trying to pack in as much travel as we can before we start a family. Send me all your best travel tips!
You can imagine how all this wanderlust has got my taste buds craving international cuisine big time. These Clams with Sofrito, Kale and Smoky Chickpeas are heavily inspired by Spanish tapas, which is something I’m very excited to sample (let’s be real- pig out on) when we do visit Spain.
Sofrito is the Spanish version of mirepoix (you know, the onion/carrot/celery trifecta that forms the basis of so many savory dishes). In Spain this flavor base consists of onions, garlic and tomatoes and/or peppers (I used red bell peppers here), and always always good olive oil. So that makes up the foundation of this dish, but I threw some other yummy ingredients into the mix: littleneck clams, thyme, lacinato kale, white wine, sherry vinegar and these amazing smoky chickpeas.
When S & W Beans sent me a variety of their beans to try out I immediately reached for their Organic Chickpeas, and wanted to do something a little out of the ordinary with them. Chickpeas have so many amazing uses, in veggie burgers, salads, and don’t even get me started on the infinite miracles that chickpea flour performs.
One of my favorite ways to use chickpeas is to roast or fry them and season them with various spices. They get nice and crunchy and make a seriously addictive plant-based snack, but they are also a wonderful addition to these clams with sofrito. The smoky flavor, achieved with smoked paprika and smoked sea salt, is a great stand in for bacon.
Did you know that S & W Beans has been delivering premium quality products to it’s customers for over 120 years? That’s some serious time to be in ANY business, so major props to them on consistently delivering a solid product to their consumers. I love that in addition to their standard range they have also introduced organic and 50% less sodium options to their lineup, which is perfect for health and eco-conscious cooks alike who are looking to save some time in the kitchen by using canned beans instead of dried. I personally almost never remember to soak my beans the night before, so canned beans are my quick and easy ideal solution.
S & W Beans is offering $1 off 2 cans of S&W Beans now through April- click here to print the coupon, and visit S & W Beans on Facebook. If you make these Clams with Sofrito, Kale and Smoky Chickpeas, share it on Instagram with #LePetitEats!
- For the chickpeas:
- 1 14-ounce can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ¼ teaspoon smoked sea salt
- For the clams:
- 2 tablespoons extra virgin olive oil
- 1 red bell pepper, cored, seeded and diced
- ½ medium onion, diced
- Salt and black pepper, to taste
- 4 sprigs fresh thyme, plus more for garnish
- 2 large cloves garlic, thinly sliced
- 1 dozen littleneck clams, scrubbed clean
- 1 cup kale leaves, torn
- ⅓ cup white wine
- ¾ cup clam juice
- 1 tablespoon sherry vinegar
- 1 lemon, sliced into wedges
- 4 slices grilled bread
- Dry the chickpeas on paper towels. Heat the 2 tablespoons olive oil in a frying pan over medium heat. Add the chickpeas and fry, stirring occasionally, until crisp and browned, about 4-5 minutes.
- Remove from heat and drain on paper towels, then transfer to a bowl and season with paprika and smoked sea salt, mixing well to combine.
- Heat 2 tablespoons olive oil in large saute pan over medium heat. Add pepper, onion, salt and black pepper. Remove thyme leaves from stems and add to pan. Saute over medium heat until vegetables are are are tender, about 6-7 minutes.
- Add sliced garlic and kale leaves and saute for 1-2 minutes. Add clams, and cook, stirring, one minute. Add white wine and clam juice and cook, stirring, until clams have opened, about 5-6 minutes. Add sherry vinegar and season to taste with salt and pepper. Sprinkle with additional thyme leaves and serve with lemon wedges and grilled bread.