chickpeas & spinach

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Welcome back to Recipes Remembered via instagram.  Now, I realize instagram doesn’t make this dish look super sexy but it was either share with you right now or wait until I could make it during the day, on a day when there’s good light, on a day when I’m not working and share it with you then.  Which means you would be waiting quite some time for something that you should not have to wait another day for.  This meal has quickly moved to the top of an every growing list of favorite quick-dinners-that-make-excellent-leftovers-for-lunch.

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It requires so few ingredients, it takes so little effort and it is seriously so delicious.  I served it warm over brown rice and it was a great dinner.  I tossed the leftovers with the brown rice and ate them straight from the fridge cold the next day at work.  Also great.  Add this to your repertoire.  It won’t disappoint.

chickpeas & spinach
servings: 2 as a main, 4 as a side

2 cups cooked chickpeas, or 1 can (15-oz) chickpeas, rinsed and drained
3 tablespoons extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 teaspoon red pepper flakes
kosher salt (or regular)
3 or 4 handfuls of spinach, rinsed and dried
grated zest of 1 lemon (I left this out)

1.  Put the chickpeas in a medium bowl.

2.  Take out a large skillet, and, while it is still cold, add the olive oil, garlic, red pepper flakes, and 2 big pinches of salt.  Stir over medium heat until the garlic starts to sizzle; it should not begin to brown.  Toss the spinach greens into the skillet and stir until they begin to wilt, 15 seconds or so.  Stir in the lemon zest, if using.

3.  Remove the skillet from the heat, stir in the chickpeas and toss.  Transfer to a serving bowl.  Taste, and add a bit more salt if needed.  Serve warm (over rice, if you wish), at room temperature or cold.

source: adapted from Super Natural Every Day

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2 thoughts on “chickpeas & spinach

  1. Pingback: roasted curried chickpeas with rosemary « Recipes Remembered

  2. Pingback: eggs florentine « Recipes Remembered

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