Two posts in a row, WHAAAA?
I had a few readers ask about the side that was pictured in the Greek Yogurt Chicken post so I figured I’d get it up on the blog ASAP rather than let it sit in my ‘to be blogged’ folder with the many, many recipes I’ll hopefully one day get around to putting up here.
So, this post will be just like the dish – quick and easy. It takes less than 20 minutes to prepare (easily made while the chicken is in the oven), uses minimal ingredients and is pretty darn tasty to boot. Oh, and it’s super healthy too.
Adapted from Clean Eating
- 2 tsp. Olive Oil
- 18 oz. Spinach
- 1 Clove Garlic, minced
- 15 oz. Can Chickpeas, drained and rinsed
- 2 tbsp. Dry Whole-Wheat Panko
- 1/2 tsp. Sweet Paprika (I used Smoked Paprika)
- 1/4 tsp. Ground Cumin
- 1/4 tsp. Sea Salt
- Fresh Ground Pepper, to taste
- 1 tsp. Red Wine Vinegar
Heat a large skillet over medium-high.
Combine the chickpeas, panko, paprika, cumin, salt and pepper in a medium bowl and stir until coated. Add the chickpea mixture to the skillet and cook, stirring occasionally, until the chickpeas are slightly toasted, about 4-5 minutes. Return the chickpeas to the bowl.
Set the skillet back over the burner and heat the oil. Add the spinach and garlic and cook until wilted, about 2-3 minutes.
Add the chickpea mixture back to the skillet and cook until the beans are heated, about 3-4 minutes. Remove from heat and stir in the vinegar.