Today’s recipe is one that I’ve made for over 25 years.  Even before we “got healthy,” my family actually happily consumed spinach but ONLY when I prepared it this way!

Back when I first graduated high school, I worked as a Home Health Aide in Schenectady, NY.  One of the families I worked for was from Afghanistan and they would often make this dish and serve it with flatbread.  The sautéed spinach was used as dip for the flatbread and contained more olive oil than I typically use in my recipe.

Back then, I had a vague idea of the ingredients they used: frozen spinach,  chickpeas, lots of olive oil, garlic (I’m not sure if it was garlic powder or garlic cloves) and salt and pepper.  I still remember the first time I tasted it!  It was so delicious that I wanted to start making it at home immediately!

I prepare this recipe a couple of different ways.  When I have plenty of fresh spinach on hand, I’ll use fresh baby spinach; otherwise, I really enjoy it with chopped frozen spinach.   When using fresh spinach, the spinach tends to clump up a bit and can separate from the chickpeas. but with the chopped spinach,  the chickpeas are evenly dispersed throughout the dish and you get a delicious bit of both spinach and chickpeas in every bite.

I typically serve this recipe as a dinner side but you can also serve it as an appetizer along with some chips, crackers or flatbread.

I hope you’ll give this recipe a try!  I’d love to hear if you decide to experiment a bit with the amount of olive oil and recreate it as more of a dip!

 Sautéed Spinach with Garlic & Chickpeas

 Ingredients:

1 lb frozen spinach, thawed & drained or 16 oz fresh baby spinach

1 can chickpeas, rinsed & drained or 2 cups cooked chickpeas

2 tbsp olive oil

1-2 cloves garlic, minced (I use 2 cloves)

salt & pepper to taste

Directions:

Saute 1-2 cloves of garlic in olive oil until the oil is fragrant.  Add chickpeas and cook 1 minute, stirring constantly  being careful that the garlic does not burn.  Add spinach, stir and cook until wilted and heated throughout.   Serve immediately as either a dinner side or an appetizer with chips, crackers or flatbread.

Enjoy!

–Jen

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Sautéed Spinach with Garlic & Chickpeas

Course

appetizers, Sides

Cook Time

5 minutes

Servings

servings

Ingredients

• 1 lb frozen spinach, thawed & drained or 16 oz fresh baby spinach
• 1 can chickpeas or 2 cups cooked chickpeas
• 2 tbsp olive oil
• 1-2 cloves garlic minced
• sakt & pepper to taste

Course appetizers, Sides Cook Time 5 minutes Servings servings Ingredients 1 lb frozen spinach, thawed & drained or 16 oz fresh baby spinach 1 can chickpeas or 2 cups cooked chickpeas 2 tbsp olive oil 1-2 cloves garlic minced sakt & pepper to taste

Instructions

1. Saute 1-2 cloves of garlic in olive oil until the oil is fragrant.
2. Add chickpeas and cook 1 minute, stirring constantly being careful that the garlic does not burn.
3. Add spinach, stir and cook until wilted and heated throughout.
4. Serve immediately as either a dinner side or an appetizer with chips, crackers or flatbread.

Recipe Notes

Recipe by Jen @ www.myhealthyhomemadelife.com

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