Here’s another variation of “beans and greens” that’s always a favorite in this household! It can be served as a side dish, appetizer, tapa… or simply as a healthy lunch. This recipe is extremely simple, but the grilled lemons – squeezed right before you take your first bite – impart a tangy and slightly smoky flavor to the dish that’s just marvelous. You can never overlook these little touches; they’re the ones that make a recipe stand out.
Needless to say, cooking your own chickpeas makes this dish even more special. I like to cook a batch at the beginning of the week. The beans and their cooking liquid keep in the refrigerator for several days. Then a recipe like this one can be made at the drop of a hat.
To me, a bowl of these succulent chickpeas with wilted spinach is comfort food par excellence!
More “beans and greens”: French green lentils with sautéed broccoli rabe and Parmesan breadcrumbs
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.