Parmesan Spinach and Chickpeas
Equipment
- 1 Large frying pan
Ingredients
- 200 g Swiss Chard Spinach
- 100 g Baby Spinach
- 400 g Chickpeas Can drained
- 20 g Parmesan Cheese grated
- Sea Salt and Black Pepper
- Pinch of Nutmeg optional
- ¼ Teaspoon Chili Flakes optional
- 1 Tablespoon Fresh Parsley
- 1 Teaspoon Fresh Sage
- 6 Salad Spring Onions finely chopped
- 3 Garlic Cloves minced
- 1 Tablespoon Butter
- 3 Tablespoons Olive Oil
Instructions
- Prep the spinach: Rinse well and pat dry.
- Start cooking: Heat a large pan over medium-high heat. Add oil and butter, then toss in the onion and garlic. Season with a little salt and sauté for about 2 minutes.
- Add herbs: Stir in parsley and sage, cooking for another 2 minutes.
- Wilt the spinach: Add all the spinach to the pan. Let it wilt for about 2 minutes, then season with salt and nutmeg. Stir and cook for 6 more minutes.
- Melt the cheese: Add the cheese and stir until it melts and blends into the spinach, about 3 minutes.
- Finish with chickpeas: Stir in the chickpeas and cook for 5 minutes until heated through.
- Serve: Sprinkle with chili flakes and enjoy warm.
Notes
I first created this recipe years ago, and I’m only reposting it now.
With more cooking experience under my belt and a more refined palate, I think I’d start by frying the chickpeas with onion, a pinch of salt, and a little sugar before mixing them into the spinach. That extra step should add depth and balance to the flavour. Hopefully, I’ll get the chance to remake it soon, and when I do, I’ll be sure to share the updated version.