Greek Spinach and Chickpeas
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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, ... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
Vegetable broth can be substituted for the chicken broth, if desired.
Combine oil, garlic, and pepper flakes in Dutch oven and cook over medium heat until garlic is golden brown, 3 to 5 minutes.
Stir in 1 can drained chickpeas, 1 can chickpeas and their liquid, spinach, broth, and salt. Increase heat to medium-high and cook, stirring occasionally, until spinach is wilted and liquid is slightly thickened, about 5 minutes. Off heat, stir in dill and lemon juice. Season with salt and pepper to taste. Transfer to shallow platter and drizzle with extra oil. Serve.