Garlic Spinach & Chickpea
This is a perfect example of the 80/20 rule I live by.
After indulging in a double-double with grilled onions (no tomato) from In-N-Out and about six of my freshly baked peanut butter and chocolate cookies, I’m craving nothing but greens.
My body’s like, “Alright girl, you’ve had your fun—now let’s get some spinach or kale in here!”
And that’s where 4 bunches of spinach come in.
I cook plant-based at home and often overthink the recipes I share on my website. But I always say, when I have a family, they’ll eat what I eat.
You are my food family, so here’s a simple, no-fuss side dish for breakfast, lunch, or dinner.
Sometimes less is more, right? I hope you enjoy this easy recipe!
Ingredients:
4 bunches of spinach
16 ounces of chickpeas
Lots of garlic (approximately 10 cloves)
2-3 tablespoons of lemongrass hoisin sauce
Maldon salt
Garnish with basil
Optional additional garnish: hearts of palm
Directions:
1. Boil a large pot of salted water.
2. Prepare a large bowl of ice water.
3. Once the water is ready, boil the spinach for about 4 minutes. Then, immediately place the spinach in the ice bath for about 30 seconds, remove the spinach, squeeze out the extra water, and set aside.
4. In a large oiled saucepan over medium heat, add the chickpeas and freshly chopped or minced garlic.
5. Sauté for 5 to 7 minutes, then add the spinach and lemongrass hoisin sauce. Salt to taste if desired.
6. Remove from heat and transfer to a serving dish or container.
7. Top with more Maldon salt and optional garnishes.
8. Serve hot and enjoy!
