Pizza Panini Chickpeas Spinach (Print View)
Savory panini featuring chickpeas, marinara, spinach, and aromatic herbs in every golden, melty bite.
# What You'll Need:
→ Base Preparation
01 -
2 tablespoons unsalted butter
02 -
2 tablespoons extra virgin olive oil
→ Aromatics
03 -
0.5 cup finely diced yellow onion (approximately 1/2 small onion)
04 -
4 large garlic cloves, finely minced
→ Legumes
05 -
850 grams cooked chickpeas (from two 425-gram cans), drained and rinsed
→ Sauce and Seasoning
06 -
680 grams marinara sauce or spaghetti sauce
07 -
0.5 teaspoon dried rosemary
→ Greens
08 -
2 large handfuls mixed baby spinach, arugula, and/or kale
→ Final Touch
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
# Directions:
01 -
In a large skillet over medium heat, melt the unsalted butter with the olive oil. Once the fats are hot, add diced onion and minced garlic. Sauté for 7 minutes, stirring frequently to prevent the garlic from burning.
02 -
Add the drained chickpeas to the skillet and cook for an additional 5 minutes, stirring occasionally to infuse the flavors.
03 -
Stir in the marinara sauce and dried rosemary, ensuring all ingredients are well combined. Bring to a gentle simmer and cook, stirring regularly, for 8 minutes.
04 -
Fold in the mixed spinach, arugula, and/or kale. Continue cooking until the greens are wilted, approximately 2 minutes.
05 -
Adjust seasoning with salt and freshly ground black pepper to taste. Serve hot.
# Notes:
01 -
For best results, use a mix of greens such as spinach, arugula, and kale to add depth of flavor and texture.