Greek Spinach and Chickpeas
This light, lively vegetable side dish comes together in minutes.
Why This Recipe Works
For this Greek-inspired side dish, we wanted chickpeas tossed with a tangle of wilted spinach in a vibrant lemon-and-dill-flavored broth. We started by heating sliced garlic and red pepper flakes in olive oil to infuse the oil with savory, spicy flavor. Canned chickpeas were the obvious choice to keep the dish weeknight-friendly. Baby spinach proved easier to work with than curly-leaf spinach, as it didn't require any stemming or chopping. A little chicken broth provided a savory backbone that tied the dish together. The last trick was not draining one of the cans of chickpeas; the starchy chickpea liquid added body to the broth, giving it a subtle creaminess. Before serving, we spritzed the dish with lemon and sprinkled in a hefty ¼ cup of fresh dill.