Creamed Spinach with Chickpeas

OK, I know creamed spinach sounds a little dated, like something out of a bad 70s dinner party menu, but bear with me. This dish was inspired by the creamed spinach at Rockpool Bar & Grill in Melbourne. I love when a simple side dish blows you away. And while world-famous chefs tend to care about your taste buds and not your waistline, I’m in the business of pleasing both. I’ve toned back the cream and added some chickpeas to make for a more substantial meal. Enjoy.

Serves: 2
Takes: 10 minutes
2 cloves garlic, finely sliced
250g (9oz) frozen spinach, thawed
400g (14oz) can chickpeas, drained
4-6 tablespoons whipping cream
lemon juice

1. Heat a few tablespoons olive oil in a large frying pan.

2. Cook garlic on a medium-high heat for about 30 seconds or until browned.

3. Add spinach and stir-fry for a few minutes until the water has evaporated and the spinach is hot.

4. Stir in chickpeas and cream and cook until hot.

5. Stir in a squeeze of lemon. Taste, season and serve.

Variations

dairy-free/vegan – try coconut milk instead of the cream and consider skipping the lemon juice.

fresh spinach – replace the frozen with a large bunch of fresh spinach or chard. Make sure the leaves are well washed and sliced.

side dish – skip the chickpeas and use as a warming salad anywhere you’d think about serving a green salad.

short on time? – skip the garlic.

carnivore – serve with pan fried chicken or a steak.

carb lovers / more substantial – toss in cooked pasta or wrap in tortillas or flat bread.

paleo (grain, legume & dairy-free) – replace chickpeas with roast veg, cooked chicken or a handful of almonds or cashews. Plus see dairy free option above.

more veg – add kale or collard greens.