Sautéed Spinach with Chickpeas and Sun-Dried Tomatoes | America's Test Kitchen

Ingredients

• 3 (6-ounce) bags baby spinach (about 16 cups)
• 1/4 cup plus 2 tablespoons water
• 2 tablespoons extra-virgin olive oil, plus 2 teaspoons for drizzling
• 4 medium garlic cloves, sliced thin crosswise (about 2 tablespoons)
• 2 ounces oil-packed sun-dried tomatoes, drained and sliced thin (about 1/2 cup)
• 3/4 cup canned chickpeas, drained and rinsed
• Table salt
• 1 ounces Parmesan cheese, grated (about 1/2 cup)