Main Dishesbonappetit4.7
Creamy Spinach and Chickpeas
Pantry MVPs—canned chickpeas, mixed giardiniera, and pickled cherry peppers—mix and mingle with the freezer VIP—frozen spinach—for a satisfyingly spicy weeknight dish.
👥 4 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Heat oil in a large skillet over medium. Cook shallots, stirring occasionally, until softened and translucent, about ⏱️ 3 minutes. Add spinach, flour, and a large pinch of salt; cook, stirring constantly, until flour is well combined, about ⏱️ 1 minute. Add ½ cup cream and ½ cup water and cook, stirring occasionally, until spinach is thick and creamy, about ⏱️ 4 minutes. Taste creamed spinach and season with more salt if needed.
large shallots, thinly sliced2½ cup store-bought fried shallots
2
Meanwhile, cook chickpeas, harissa paste, a large pinch of salt, and remaining ¼ cup cream in a small saucepan over medium heat, stirring often, until sauce is clinging to chickpeas, about ⏱️ 5 minutes. Remove from heat and stir in giardiniera; taste and season with more salt if needed.
3
Spoon creamed spinach into a large shallow bowl. Pile chickpea mixture over and top with pickled peppers, then fried shallots.
large shallots, thinly sliced2½ cup store-bought fried shallots
4
Serve creamed spinach and chickpeas with warm flatbread and lemon wedges alongside for squeezing over.
Warm flatbread and lemon wedges (for serving)
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