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Chickpeas with Baby Spinach

Serves 4
Time 25 min
Packaged baby spinach makes this recipe quick to prepare. Perfect as a lighter dinner, this dish also works as a side along with roasted meats or baked tofu.
Ingredients
  • 3 tablespoons extra-virgin olive oil divided, plus more for finishing
  • 3 cloves garlic finely chopped
  • 1 1/2 pound baby spinach or 1/2 pound (leaves only) red or green chard stems removed, leaves shredded into large pieces
  • 1/2 pound chopped fresh tomatoes
  • 1 (15-ounce) can garbanzo beans (also called chickpeas) drained and rinsed
  • 1 lemon Juice and zest of
  • 1/4 teaspoon fine sea salt
  • 1/4 cup shaved Parmesan
  • 1/8 teaspoon ground black pepper
Method

In a large skillet, heat a tablespoon of the olive oil over medium heat. Add 1/3 of the garlic, lower the heat and sauté for 1 minute. Pile in 1/3 of the spinach and cook until bright green and slightly wilted. Remove from the pan and set aside. Repeat 2 more times with remaining olive oil, garlic and spinach.

Spoon all of the spinach back into the skillet and stir in tomatoes. Cook for 3 minutes until soft. Add chickpeas, lemon juice and zest and cook 3 minutes more until heated through. Season with salt and freshly ground pepper and garnish with shavings of Parmesan cheese and a drizzle of olive oil.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 tablespoons extra-virgin olive oil divided, plus more for finishing
  • 3 cloves garlic finely chopped
  • 1 1/2 pound baby spinach or 1/2 pound (leaves only) red or green chard stems removed, leaves shredded into large pieces
  • 1/2 pound chopped fresh tomatoes
  • 1 (15-ounce) can garbanzo beans (also called chickpeas) drained and rinsed
  • 1 lemon Juice and zest of
  • 1/4 teaspoon fine sea salt
  • 1/4 cup shaved Parmesan
  • 1/8 teaspoon ground black pepper