Recipe information
Yield
Makes 2 cups
Ingredients
1
tablespoon olive oil
1
leek, white and light-green parts only, thinly sliced
1
/2 teaspoon kosher salt plus more for seasoning
1
garlic clove, finely chopped
1
15-oz. can chickpeas, rinsed
1
/2 teaspoon smoked paprika
1
bunch spinach, trimmed, thoroughly washed
INGREDIENT INFO
Smoked paprika is available at most supermarkets.
Need to make a substitution?
Preparation
Heat oil in a large skillet over medium heat. Add leek and 1/2 tsp. salt and cook until beginning to soften, about 3 minutes. Add garlic; stir for 1 minute. Add chickpeas and paprika and stir to coat. Add spinach and 2 Tbsp. water; cover skillet. Cook until spinach is wilted, about 2 minutes. Stir; season with salt.