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This dish is deceivingly hearty. The chickpeas are so filling and smoky from the paprika. It’s delicious because, well, it’s just delicious. Serve as a side or do a larger portion for your vegetarians because even though they chose this life, they shouldn’t be punished for it.
3 tablespoons extra virgin olive oil
1 small onion, thinly slice\
1 teaspoon kosher salt, plus more to taste
2 tablespoons minced garlic
½ teaspoon ground cumin
3 cups lightly packed spinach or baby spinach leaves
3 cups lightly packed arugula
¾ cup chicken or vegetable stock
1 large (29-ounce) or 2 regular (14-ounce) cans cooked chickpeas, drained and rinsed
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 lemon, cut into wedges
The late-night recipe you’ve all been asking for from Chrissy’s Instagram stories.
Falafel. Say it five times fast. But eat this sheet pan version only once, and you’ll be hooked.
My grown-up take on canned soup.
A house salad that's anything but boring.
