Food Stylist | Chef Nicky Morse
Headquartered in San Francisco, CA and Columbus, OH; works nationally
Sautéed Chickpeas & Spinach
3-4
6-8 minutes
5 min
easy
A little about this recipe
A very simple-tasty recipe for chickpeas and spinach. It can be spicy or not depending on if you use the red pepper flakes.
Calorie Breakdown:
634 Total Calories
This is a very simple recipe with lots of flavor. It only takes a short time to make.
You can make it with or without the dry red pepper flakes…add more if you want it hotter.
It’s a great accompaniment for grilled lamb chops or a roasted chicken. It’s really tasty tossed with some small pasta and topped with Romano cheese, (what isn’t good topped with Romano Cheese?) !Ha!
In the video, I served mine with a polenta. Click here, if you would like to see the video and get the recipe for the Creamy Cauliflower & Charred Vegetable Polenta in the video.
Ingredients:
1 tablespoon olive oil
10 grams fresh garlic (2 cloves…minced)
15.5 ounce can of chickpeas (drained)
1/2 teaspoon red pepper flakes
10 ounces of fresh spinach (rough chopped)
salt to taste
Procedure:
Heat the oil over medium heat.
Add the garlic; cook it for about 30 seconds
Add the drained chick peas and red pepper flakes
I add a little salt about now…
When the chickpeas are hot (probably 3-4 minutes, add the spinach and keep tossing until the spinach is wilted. (Don’t overcook with spinach because it will start to release a lot of water.)
Season to taste with salt.
Enjoy!
Note: I recommend watching the video. You will be able to see how brown I made my garlic, etc…
Click on the following link to watch a video of exactly how to make this recipe: