Greek Spinach and Chickpeas - ATK
Serves 4 to 6
TIME20 minutes
INGREDIENTS
2 tablespoons extra-virgin olive oil, plus extra for drizzling
3 garlic cloves, sliced thin
¼ teaspoon red pepper flakes
2 (15 ounce) can chickpeas (1 can drained and rinsed, 1 can left undrained)
10 ounces (10 cups) baby spinach (I used whole leaf frozen)
½ cup chicken broth
¼ teaspoon table salt
¼ cup chopped fresh dill
1 tablespoon lemon juice
BEFORE YOU BEGIN
Vegetable broth can be substituted for the chicken broth, if desired
INSTRUCTIONS
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.
I added crumbled marinated feta on top at serving. Excellent dish! I ALMOST grabbed a piece of pita to go with this, but I resisted.
Lee
Serves 4 to 6
TIME20 minutes
INGREDIENTS
2 tablespoons extra-virgin olive oil, plus extra for drizzling
3 garlic cloves, sliced thin
¼ teaspoon red pepper flakes
2 (15 ounce) can chickpeas (1 can drained and rinsed, 1 can left undrained)
10 ounces (10 cups) baby spinach (I used whole leaf frozen)
½ cup chicken broth
¼ teaspoon table salt
¼ cup chopped fresh dill
1 tablespoon lemon juice
*
BEFORE YOU BEGIN
Vegetable broth can be substituted for the chicken broth, if desired
INSTRUCTIONS
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.
I added crumbled marinated feta on top at serving. Excellent dish! I ALMOST grabbed a piece of pita to go with this, but I resisted.
Lee