Ingredients
Directions
Add the chickpeas to a large bowl and, with a wooden spoon or fork, mash half of the chickpeas until they are a bit crumbly or in smaller pieces. Set aside.
Heat a large stovetop pan over medium-high heat. Add the onion, cooking until translucent, approximately 2–3 minutes. Add 1–2 tablespoons of water or vegetable broth to deglaze the pan as needed.
Add the minced garlic and the veggie broth; cook for an additional 2 minutes.
Add the chickpeas plus ¾ cup of the brine if you reserved it. If you’re using homemade chickpeas and don’t have excess brine, use another ¾ cup of vegetable broth. Mix the chickpeas and brine or broth together with the onion and garlic.
Add the cumin, cayenne, if using, and lemon juice. Mix together and let simmer until all of the liquid (brine and/or veggie broth) is completely absorbed, about 7–10 minutes.
Finally, stir the spinach into the chickpeas until the spinach is tender.
Add salt and pepper to taste.
Enjoy with lemon wedges!
Chef's Notes
Substitutions
Substitute chickpeas with lentils or another white bean of choice.
Substitute spinach with kale, Swiss chard, or any leafy green of your choice.
Substitute yellow onion with shallots or any other onion you have on hand.
Prep Ahead
Chop and mince the garlic ahead of time and store in an airtight container until ready to use.
Storage
Store in an airtight container in the refrigerator for up to 7 days.
Ingredients
Directions
Add the chickpeas to a large bowl and, with a wooden spoon or fork, mash half of the chickpeas until they are a bit crumbly or in smaller pieces. Set aside.
Heat a large stovetop pan over medium-high heat. Add the onion, cooking until translucent, approximately 2–3 minutes. Add 1–2 tablespoons of water or vegetable broth to deglaze the pan as needed.
Add the minced garlic and the veggie broth; cook for an additional 2 minutes.
Add the chickpeas plus ¾ cup of the brine if you reserved it. If you’re using homemade chickpeas and don’t have excess brine, use another ¾ cup of vegetable broth. Mix the chickpeas and brine or broth together with the onion and garlic.
Add the cumin, cayenne, if using, and lemon juice. Mix together and let simmer until all of the liquid (brine and/or veggie broth) is completely absorbed, about 7–10 minutes.
Finally, stir the spinach into the chickpeas until the spinach is tender.
Add salt and pepper to taste.
Enjoy with lemon wedges!
