Spanish Chickpeas with Kale

INGREDIENTS

• Salt and pepper
• 1/4 cup toasted pine nuts (optional)
• 1 tablespoon tomato paste
• 1 to 2 cloves of garlic, minced
• 2 tablespoons olive oil
• splashes Lemon juice (optional)
• 1/2 bunch kale, chopped
• 1 large shallot, chopped
• 1/2 teaspoon smoked paprika
• 2 to 3 teaspoons sherry vinegar
• 1 teaspoon saffron
• 1 1/2 cup chickpeas, cooked, rinsed and drained