4 years ago
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Chickpeas and Greens with Arugula-Date Salad (Lunch)
Ingredients 1 tablespoon olive oil 1 leek, white and light-green parts only, thinly sliced 1/2 teaspoon kosher salt plus more for seasoning 1 garlic clove, finely chopped 1 15-oz. can chickpeas, rinsed 1/2 teaspoon smoked paprika 1 bunch spinach, trimmed, thoroughly washed INGREDIENT INFO Smoked paprika is available at most supermarkets. Preparation Heat oil in a large skillet over medium heat. Add leek and 1/2 tsp. salt and cook until beginning to soften, about 3 minutes. Add garlic; stir for 1 minute. Add chickpeas and paprika and stir to coat. Add spinach and 2 Tbsp. water; cover skillet. Cook until spinach is wilted, about 2 minutes. Stir; season with salt.
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