Description
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
2 cloves garlic, minced
4 cups fresh spinach, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
Directions
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add chickpeas, salt, black pepper, and red pepper flakes. Cook for 3–4 minutes, stirring occasionally.
Stir in chopped spinach and cook until wilted, about 2 minutes.
Remove from heat and mix in grated Parmesan cheese and lemon juice.
Serve warm as a side dish or over rice, quinoa, or toast.
Prep Time: 5 minutes, Cooking Time: 10 minutes, Total Time: 15 minutes, Kcal: 220 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Thoroughly drain and rinse the can of chickpeas in a colander. Pat them dry with a paper towel to help them crisp up slightly in the pan.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 60 seconds, stirring constantly to prevent burning.
- Add the dried chickpeas, salt, black pepper, and optional red pepper flakes to the skillet. Cook for 3-4 minutes, allowing the chickpeas to warm through and absorb the flavors.
- Add all the chopped spinach to the skillet. It will seem like a lot, but it wilts down quickly. Stir continuously for about 2 minutes until the spinach is fully wilted and vibrant green.
- Remove the skillet from the heat source. Immediately stir in the grated Parmesan cheese and lemon juice. The residual heat will melt the cheese and mellow the lemon, creating a creamy sauce.
Serving Suggestions
This versatile dish can be the star or a supporting player in many meals.
- As a Main: Serve over a bed of cooked quinoa, brown rice, or couscous. Add a grilled chicken breast or a fried egg for extra protein.
- As a Side: Pairs beautifully with roasted salmon, baked chicken, or grilled sausages.
- For Breakfast: Spoon it over toasted sourdough or a whole-wheat English muffin for a savory, fiber-rich start to the day.
- In a Wrap: Let it cool slightly, then use it as a filling for a whole-wheat wrap with a dollop of tzatziki or hummus.
How-to Summary
Sauté garlic, toast chickpeas with spices, wilt spinach, and finish with Parmesan and lemon off the heat for a quick, 15-minute, nutrient-packed side or main dish.
Frequently Asked Questions
Can I use frozen spinach instead of fresh? Yes. Use about 1 cup of frozen spinach. Thaw and squeeze out all excess liquid thoroughly before adding to the skillet to prevent a watery dish.
How can I make this recipe vegan? Simply omit the Parmesan cheese or substitute it with 2 tablespoons of nutritional yeast for a cheesy, umami flavor.
Can I prepare this dish ahead of time? It’s best served fresh. If stored, the spinach may release water upon reheating. Store in an airtight container in the fridge for up to 2 days and reheat gently in a skillet.
What can I use instead of chickpeas? White beans (cannellini or great northern) or lentils are excellent substitutes that work with the same cooking method.
How can I add more protein? Stir in 1/2 cup of cooked, shredded chicken or crumbled feta cheese along with the Parmesan at the end.
Common Mistakes to Avoid
- Not Drying Chickpeas: Skipping the pat-dry step can lead to steaming instead of light toasting.
- Burning the Garlic: Sauté garlic only until fragrant (about 1 min) on medium heat. Burnt garlic turns bitter.
- Adding Cheese On Heat: Adding Parmesan while the skillet is on the burner can cause it to clump and become oily. Always remove from heat first.
- Overcrowding with Wet Spinach: If using frozen spinach, ensure all moisture is squeezed out to avoid a soggy final dish.
Conclusion
This garlicky chickpea and spinach sauté is a testament to how simple ingredients can create a profoundly satisfying meal. In just 15 minutes, you get a balance of plant-based protein, fiber, and vibrant flavor that is endlessly adaptable. Whether you enjoy it as a quick side or build it into a hearty main, this recipe is a reliable, healthy staple for any weeknight dinner rotation.