Name: Greek Spinach and Chickpeas
Total time: 20 min
Cuisine: GreekEurope
Ingredients: 2 tablespoons extra-virgin olive oil , plus extra for drizzling; 3 garlic cloves , sliced thin; 1/4 teaspoon red pepper flakes; 2 (15 ounce) can chickpeas (1 can drained and rinsed, 1 can left undrained); 10 ounces (10 cups) baby spinach; 1/2 cup chicken broth; 1/4 teaspoon table salt; 1/4 cup chopped fresh dill; 1 tablespoon lemon juice

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.

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.