Creamy Spinach and Chickpea Skillet Bake
Written by: Nicki Sizemore | Published on:
Photo courtesy of Rikki Snyder
Tip
Ingredients
FOR THE CREAMY SPINACH AND CHICKPEAS:
3⁄4 cup heavy cream or coconut cream (one 5.4-ounce can)
2 garlic cloves, grated or lightly smashed and peeled
2 tablespoons extra virgin olive oil
1 medium shallot, thinly sliced
1 teaspoon whole coriander seeds
1⁄2 teaspoon whole cumin seeds
1⁄2 teaspoon garam masala
1⁄8 teaspoon ground cinnamon
1 (15.5-ounce) can chickpeas, drained and rinsed
salt and freshly ground black pepper
10 ounces baby spinach
1 tablespoon lemon juice
FOR THE EGG VERSION:
4 eggs
FOR THE FETA VERSION:
12–14 ounces feta cheese, cut into 4 even planks
FOR SERVING:
chopped fresh cilantro and/or mint
pita or flatbread (regular or gluten-free)
Directions
A tangle of spinach and chickpeas spiced with cumin and garam masala is enrobed in a garlicky cream sauce with whole eggs or planks of feta baked right into the sauce, shakshuka style.
MAKE THE CREAMY SPINACH AND CHICKPEAS:
1. Preheat the oven to 375°F (190°C) with a rack in the upper third.
2. Make the garlic cream: Combine the cream and garlic in a small saucepan—for a stronger garlic flavor grate the cloves into the cream, but for a milder garlic flavor use smashed cloves. Bring the cream to a simmer over medium heat (keep your eye on the pan, as the cream can boil over). Reduce the heat to maintain a simmer and cook, stirring occasionally, for 5 minutes. Set aside.
3. Cook the chickpeas and spinach: In the meantime, in a 10-inch skillet (preferably a straight‐sided skillet, such as cast iron), combine the oil, shallot, coriander seeds, cumin seeds, garam masala, and cinnamon. Cook over medium heat, stirring often, until the shallot is softened, 2 to 3 minutes. Add the chickpeas and season with salt and pepper. Toss to coat.
4. Pile in a few handfuls of spinach and let it cook down. Keep adding the spinach in batches, stirring occasionally, until it’s all in the pan (it’ll look like it will never fit, but don’t worry, it will!). Once the spinach is wilted, drizzle in the lemon juice. Discard the garlic cloves from the cream if needed, then pour the cream into the pan and stir to coat. Remove the pan from the heat and spread the spinach and chickpeas in an even layer.
CHOOSE YOUR VERSION:
Eggs:
1. Crack the eggs into small bowls or ramekins (this will make it easier to pour them into the skillet without breaking the yolks). Using a spoon, make 4 nests in the spinach. Slide an egg into each nest. Transfer the pan into the oven on the prepared rack and bake for 6 to 10 minutes, until the egg whites are set but the yolk is still runny, or until they’re cooked to your liking.
Feta:
1. Nestle the feta planks into the spinach mixture. Transfer the pan to the oven on the prepared rack and bake for 12 to 15 minutes, until the feta is softened. For more color, put the pan under the broiler and cook for a few minutes longer, until the feta is golden in spots.
SERVE:
1. Sprinkle the pan with chopped cilantro and/or mint. Serve with pita or flatbread for scooping up the creamy greens. Such pleasure.
Excerpted from Mind, Body, Spirit, Food © by Nicki Sizemore, photography © by Rikki Snyder, used with permission from Storey Publishing.
Tip
Ingredients
FOR THE CREAMY SPINACH AND CHICKPEAS:
3⁄4 cup heavy cream or coconut cream (one 5.4-ounce can)
2 garlic cloves, grated or lightly smashed and peeled
2 tablespoons extra virgin olive oil
1 medium shallot, thinly sliced
1 teaspoon whole coriander seeds
1⁄2 teaspoon whole cumin seeds
1⁄2 teaspoon garam masala
1⁄8 teaspoon ground cinnamon
1 (15.5-ounce) can chickpeas, drained and rinsed
salt and freshly ground black pepper
10 ounces baby spinach
1 tablespoon lemon juice
FOR THE EGG VERSION:
4 eggs
FOR THE FETA VERSION:
12–14 ounces feta cheese, cut into 4 even planks
FOR SERVING:
chopped fresh cilantro and/or mint
pita or flatbread (regular or gluten-free)