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.
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