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spinach with chickpeas and rice
This week’s haul at the farmer’s market included some absolutely fresh spinach, just beautiful stuff. It was literally less than 24 hours out of the ground, which means that it doesn’t have the bitterness that mature spinach is sometimes notorious for having. These leaves were big and green and as tender as the baby spinach you find in the supermarkets.
Add in a little of the organic small-farm bacon we picked up as well as well as some onion and chickpeas and you have what some nutritionists might call a complete meal: plenty of protein, iron, vitamin C (from the onion), folic acid and more.
Serve over white rice.
Ingredients:
2 bunches of fresh spinach, thoroughly washed (rinsed at least twice in a deep bucket of water), stems trimmed
1 medium onion, chopped
4 slices of bacon, cut into 1/2” squares
1 14 oz. can chickpeas, drained
1/2 tsp. red pepper flakesfor the dressing:
3 Tbsp cider vinegar
1 tsp honeysalt and pepper to taste
Directions: 1. Put the bacon in a large skillet or fry pan over medium heat and cook until they are crispy and the fat is mostly rendered. Scoop the bacon out with a slotted spoon and drain on a paper towels. Set aside. Pour the bacon fat into a heatproof bowl and then add back 2 Tablespoons.
Add the onion and season with salt and pepper to taste. Cook over medium heat until it turns brown around the edges and then add the red pepper flakes. Cook for about 30 seconds, then add the spinach in batches.
Cook each batch of spinach, turning constantly until wilted and then add another batch to fill the pan. When all the spinach has begun to wilt, add the chickpeas, cover and reduce heat to low. Just before serving, toss in the cooked, reserved bacon.
Meanwhile, combine in a bowl the vinegar, honey, salt, pepper, and 1 Tbsp of reserved bacon fat. Whisk to combine and set aside.
Serve over rice with vinaigrette on the side.
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