 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | chickpeas (15oz can) drained | 1 | clove | garlic minced | 1/2 | tablespoon | olive oil, extra virgin | 14 1/4 | leaves | Spinach, raw | 1/2 | oz (24 whole kernels) | Slivered almonds | 1/2 | teaspoon | red pepper flakes, or to taste |
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Steps
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Sequence
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Step
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| | 1 | In a pan preheated to medium heat with olive oil saute 2/3 of the garlic. | | 2 | After garlic is starting to carmelize, add the chickpeas, 1/2 of the red pepper flakes(optional) and almond slices. Cook until chickpeas start to brown. | | 3 | Remove chickpea mixture with a slotted spoon to save the olive oil. Add the contents of the spinach to the pan,the remaining garlic and the remaining red pepper flakes(optional). Cook until the spinach starts to wilt. | | 4 | Combine with chickpea mixture, salt and pepper to taste and serve hot. |
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