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
Heat the oil in a high-sided 12-inch skillet over medium-high heat. Add the onion and ¼ teaspoon of the salt and cook, stirring, until softened, 5 minutes. Reduce the heat to medium, add the garlic and cumin and cook, stirring, until fragrant, 2 minutes
Add the spinach, arugula, stock, chickpeas, smoked paprika, cayenne, and the remaining ¾ teaspoon salt to skillet cook, stirring, until the greens are wilted and the mixture has absorbed most of the liquid, 5 to 6 minutes. Season with more salt to taste and serve with lemon wedges.