Braised Chickpeas Marinara Spinach (Print View)
Chickpeas simmered in marinara with greens and rosemary for a simple, satisfying plant-based dish.
# What You'll Need:
→ Base
01 -
2 tablespoons unsalted butter
02 -
2 tablespoons extra virgin olive oil
→ Vegetables
03 -
0.5 cup finely diced yellow onion (approximately half a small onion)
04 -
4 large garlic cloves, finely minced
05 -
2 large handfuls mixed spinach, arugula, and/or kale
→ Legumes
06 -
850 grams drained chickpeas (from 2 x 425 gram cans)
→ Sauce & Seasoning
07 -
680 grams marinara or preferred spaghetti sauce
08 -
0.5 teaspoon dried rosemary
09 -
Salt and freshly ground black pepper, to taste
# Directions:
01 -
Heat the butter and olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing for 7 minutes while stirring frequently to prevent burning.
02 -
Incorporate the drained chickpeas into the skillet and cook for an additional 5 minutes, allowing them to absorb aromatic flavours.
03 -
Pour in the marinara sauce and add dried rosemary; stir well to combine. Bring the mixture to a gentle simmer and cook, stirring regularly, for 8 minutes.
04 -
Add the mixed greens to the skillet and stir until wilted, about 2 minutes. Adjust seasoning with salt and freshly ground black pepper to taste.
05 -
Serve immediately while hot.
# Notes:
01 -
For enhanced depth of flavour, finish with a drizzle of quality olive oil or a sprinkle of fresh herbs before serving.