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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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
