Creamed Spinach with Chickpeas
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My husband loves creamed spinach, but I rarely make it because it’s so indulgent. But when I came across this recipe in one of my favorite cookbooks, I knew it would be a hit!
Chickpeas make this a heartier, healthier version of this classic side dish. It was simple to put together and really tasty. Don’t shy away from salt and pepper to really make this dish pop!
I served this with Honey Mustard Chicken and some leftover homemade No-Knead Crusty White Bread and it made for a really delicious dinner.
And, of course, I took the leftovers and put a fried egg on top for lunch the next day. It was fantastic! The egg yolk mixed with the spinach and chickpeas… it was just so, so good.
I highly recommend topping pretty much all of your leftovers with fried eggs 🙂
2 cloves garlic, finely chopped
250g frozen spinach, thawed
400g can chickpeas, drained
4-6 tablespoons whipping cream
lemon juice
See 5 Ingredients 10 Minutes: Delicious, Healthy Recipes for Tired and Hungry Cooks – Jules Clancy for the full recipe.
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
