Sautéed Spinach with Chickpeas

This simple yet flavorful dish is a great way to get your greens and protein in. The spinach wilts quickly, so it's important to keep an eye on it so it doesn't overcook. The chickpeas add a nice bit of texture and protein, and the spices give the dish a warm, earthy flavor.

This recipe was inspired by a dish I had at a local Indian restaurant. I was immediately drawn to the combination of flavors and textures, and I knew I had to try to recreate it at home. After a few attempts, I finally came up with a version that I was happy with. I've been making this dish for years now, and it's always a hit with my family and friends.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric powder
• 1 (15 ounce) can chickpeas, drained and rinsed

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for 1 minute more.
4. Stir in the cumin, coriander, turmeric, and chickpeas.
5. Cook for 5 minutes, or until the chickpeas are heated through.
6. Add the spinach and cook until wilted, about 2 minutes.
7. Season with salt and pepper to taste.
8. Serve immediately.

Why It Works

• The combination of spinach and chickpeas provides a good balance of nutrients, including protein, fiber, and vitamins.
• The spices used in this dish are all warming and earthy, and they complement the flavors of the spinach and chickpeas well.
• The quick cooking time ensures that the spinach retains its vibrant green color and crisp texture.