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2 slices bacon, roughly chopped
3 garlic cloves, peeled and crushed
2 teaspoons smoked paprika
1 (15 ounces) can chickpeas, drained, rinsed and dried
1 (6 ounces) container baby spinach, washed
Olive oil to sauté
Butter to cook chickpeas
Add bacon to a large high-sided skillet and sauté until browned and fat is rendered.
Add the garlic and sauté until edges brown. Remove garlic and bacon reserving the fat in the pan.
Add a little bit of butter and the chickpeas to the pan and cook, while stirring, until they begin to brown, about 3 minutes.
Sprinkle in smoked paprika and stir to toast and develop flavor. Season with salt and pepper.
Stir in the spinach and toss with tongs until it wilts down. Add bacon back into pan. Taste for seasoning and adjust accordingly.
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