Crispy-Spiced Chickpeas with Wilted Spinach and Garlic
Ingredients
- 3 tablespoonolive oil
- 4 clovegarlic
- 1red onion
- 2 can (15 oz each)canned chickpeas
- 5 cupfresh spinach
- 1 teaspoonground cumin
- ¾ teaspoonsmoked paprika
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1lemon
- ½ cupvegetable broth
Prep
- 01
Mince 4 cloves garlic.
- 02
Dice 1 red onion.
- 03
Drain and rinse 2 cans chickpeas.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the diced garlic and onion, cook for 2 minutes until fragrant.
- 02
Add the drained chickpeas, cumin, smoked paprika, salt, black pepper, and red pepper flakes. Stir and cook for 3 minutes, letting the chickpeas toast and the spices bloom.
- 03
Pour in the vegetable broth and bring to a simmer. Cook uncovered for 4 minutes.
- 04
Add the spinach in handfuls, stirring as it wilts, about 2 minutes total. The spinach will reduce significantly.
- 05
Squeeze the juice of 1 lemon over the pan, stir to combine. Taste and adjust salt and pepper as needed. Serve hot.
Spice Tips
For deeper warmth, add 1/4 teaspoon cayenne. For earthiness, stir in 1/2 teaspoon ground coriander. A handful of fresh cilantro or parsley stirred in at the end adds brightness.
Serve as-is for a light dinner, or over rice, couscous, or crusty bread for a heartier meal. Keeps well refrigerated for 3 days.