American
Creamy Garlic Chickpeas & Spinach
Tender chickpeas and wilted spinach in a silky garlic-Parmesan cream sauce, finished with fresh lemon.
4 servings · 7 minutes prep · 13 minutes cook
Ingredients
Main
- 2 tbsp
- 4 cloves, thinly sliced
- 1/4 tsp, optional, or use a small pinch of cayenne pepper
- 2 (15 oz) cans, rinsed and thoroughly drained
- 3/4 cup
- 1/2 cup, finely grated
- 5 oz
- 1 tbsp, freshly squeezed
- 1/2 tsp, preferably Diamond Crystal, plus more to taste
- to taste, freshly ground
- up to 2 tbsp, optional, or use additional half-and-half
Directions
General
- Warm extra virgin olive oil in a wide skillet over medium-low heat.
- Add garlic cloves and crushed red pepper flakes. Cook for 45–60 seconds, stirring gently, until the garlic is fragrant but not brown.
- Add chickpeas, half and half, kosher salt, and black pepper. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
- Mash about 1/2 cup of the chickpeas against the side or bottom of the skillet, then stir them into the sauce to thicken it.
- Reduce the heat to low and stir in parmesan until melted and smooth. Add fresh spinach by handfuls, folding each addition into the sauce until just wilted.
- Remove the skillet from the heat and stir in lemon juice. Taste and adjust the salt and black pepper.
- If the sauce tightens too much, stir in water a little at a time until it is creamy and spoonable.
