Creamy Spinach and Chickpeas

spinach chickpea harissa dinner easy weeknight vegetarian

Shilpa Uskokovic

4 servings

Source

Ingredients

1 Tbsp. vegetable oil

2 large shallots, thinly sliced

1 10-oz. package frozen spinach, thawed, drained

1 Tbsp. all-purpose flour

Kosher salt

¾ cup heavy cream, divided

1 15-oz. can chickpeas, rinsed

¼ cup harissa paste (preferably New York Shuk)

½ cup giardiniera, coarsely chopped, or sliced pickled cherry peppers

¼ cup sliced pickled cherry peppers

½ cup store-bought fried shallots

Warm flatbread and lemon wedges (for serving)

Method

Heat oil in a large skillet over medium. Cook shallots, stirring occasionally, until softened and translucent, about 3 minutes. Add spinach, flour, and a large pinch of salt; cook, stirring constantly, until flour is well combined, about 1 minute. Add ½ cup cream and ½ cup water and cook, stirring occasionally, until spinach is thick and creamy, about 4 minutes. Taste creamed spinach and season with more salt if needed.

Meanwhile, cook chickpeas, harissa paste, a large pinch of salt, and remaining ¼ cup cream in a small saucepan over medium heat, stirring often, until sauce is clinging to chickpeas, about 5 minutes. Remove from heat and stir in giardiniera; taste and season with more salt if needed.

Spoon creamed spinach into a large shallow bowl. Pile chickpea mixture over and top with pickled peppers, then fried shallots.

Serve creamed spinach and chickpeas with warm flatbread and lemon wedges alongside for squeezing over.