Spinach and Chickpeas With Bacon
photo by GaylaJ
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 3 slices thick-cut bacon
- 3 tablespoons extra virgin olive oil
- 1 (15 ounce) can chickpeas, rinsed
- 1⁄4 teaspoon hot red pepper flakes
- 8 cups Baby Spinach, any tough stems discarded
- 1 garlic clove, minced
- salt & freshly ground black pepper, to taste
directions
- Cut bacon crosswise into 1/4-inch pieces and cook in a 12-inch heavy skillet over moderate heat until browned; leave bacon in skillet and spoon off all but 1 tablespoon fat.
- Add 2 tablespoons olive oil, chickpeas, and red pepper flakes; saute over high heat, stirring occasionally, until chickpeas begin to brown (3-4 minutes).
- Stir in spinach and garlic and saute', stirring, until spinach is wilted.
- Season with salt and pepper and drizzle with remaining tablespoon oil.
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Reviews
-
mmmm... I'm so addicted to chickpeas at the moment, and I jumped for joy when I saw some lovely local organic baby spinach at the deli because I knew I could use it in this recipe! I used peameal bacon so didn't have any fat to drain off in step 1 :-D, also didn't bother with the cumin because it was unnecessary. I love how you add the garlic last so it stays a bit raw and pungent. I also love the drizzle at the end, it adds so much flavour. I halved the recipe and had it as a main for my dinner tonight. Gayla, this is a perfect, perfect dish! One million stars!