You are here
Garlic Chickpeas and Spinach
Party Vegan, Robin Robertson---sllightly tweaked by Eve
An easy combination to spread on toast or just eat with a fork.
30 ml 2 T. olive oil
3 garlic cloves, minced
710 ml3 cups cooked or 2 (15 oz.) cans chickpeas (garbanzo beans), drained and rinsed
120 ml1/2 c. vegetable broth
260 g9 oz. fresh baby spinach (about 8 cups)
salt and pepper
In a large skillet, heat the oil over medium heat. Add the garlic and cook, stirring, until fragrant and softened, about 2 minutes. Do not brown.
Add the chickpeas and broth, stirring to coat through. Crush about half of the chickpeas lightly with a potato masher, then add the spinach and cook, stirring, until just wilted, about 3 minutes. Season with salt and pepper to taste and cook until the spinach is further wilted and hot and the flavors have blended, about 5 minutes. Serve hot on a small plate or over toast.