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Greens and Chickpeas

  • SERVES: 4
  • PREP: 5 minutes
  • TOTAL TIME: 20 minutes

A side that eats like a meal.

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

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Nonstick Cast Iron Enamel Skillet

Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread. It can cook almost anything and will last a lifetime. Naturally nonstick for no-fuss cleanup Use on the stovetop, in the oven, or even over a campfire Unlike most cast iron, seasoning (the process of baking oil into the pan) is not required

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