This healthy side dish recipe is courtesy of chef Andrew Carmellini.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chickpeas on a paper-towel-lined plate to allow any excess liquid to be absorbed.

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  • Place flour in a deep bowl; add chickpeas and toss until completely coated with flour.

  • Heat 3 tablespoons olive oil in a large saucepan over high heat. When oil begins to smoke, add chickpeas, shaking pot to coat chickpeas with oil; chickpeas will begin to snap and pop. Keep shaking or stirring pan occasionally, until chickpeas are golden brown all over, about 4 minutes. Season with 1/4 teaspoon salt and pepper; using a slotted spoon, transfer chickpeas to a plate and set aside.

  • Place pot over medium-high heat and add remaining tablespoon oil. Add garlic and cook, stirring constantly, for 30 seconds.

  • Add red pepper and spinach to pot and cook until spinach begins to wilt, about 1 minute; season with remaining 1/4 teaspoon salt and pepper. Continue cooking until spinach has completely wilted, about 30 seconds more.

  • Transfer spinach to a serving plate and top with chickpeas; serve immediately.

Reviews (4)

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
02/27/2008
I tried this and there wasn't a spot left. In fact my husband tried to take mine right off my plate. It's Great!
Rating: Unrated
02/22/2008
I love the way this spinach is crispy and not oily. I think I may eat cooked spinach again.
Rating: Unrated
02/22/2008
in cooking, learning anything new is top!!!the chickpea treatment is wonderful! Thank you
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Rating: Unrated
02/22/2008
the tomato tart is to do as soon as possible...for the adventurous cook.