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    Home » Recipes

    Creamed Spinach with Chickpeas

    Published: Feb 5, 2015 · Modified: Jun 28, 2022 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    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!

    Creamed Spinach with Chickpeas

    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 🙂

    A photo posted by Ashley Covelli (@bigflavors) on Jan 27, 2015 at 10:28am PST

    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.

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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