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Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
Stewed Spinach and Chickpeas with Lemon
Greens stewed with chickpeas is comfort food in many cultures. We chose minerally but mild spinach as the green and opted for spices that give the hearty vegetarian stew a Levantine taste profile. Umami-packed tomato paste plus a trifecta of alliums—onion, garlic and scallions—build a rich foundation that suffuses the spinach and chickpeas with flavor and creates a heady broth. Lemon zest and juice, with their citrusy brightness, balance the earthiness of the other elements. Sliced red radishes add peppery flavor, vibrant color and a snappy texture.
4
Servings
Tip
Don’t use baby spinach for this recipe, as the leaves are too delicate. Opt instead for mature spinach sold in bunches. Trim only about 1 inch off the bottom of the bunch so you have a mixture of leaves and stems.
30 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil, plus more to serve
-
1
medium yellow onion, chopped
Directions
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