Sautéed Spinach with Chickpeas and Sun-Dried Tomatoes
Sauteed Spinach with Chickpeas and Sun-Dried Tomatoes offers a vibrant mix of flavors and textures, making it a nutritious and delicious choice.
Keywords
- Side Dishes
- Quick
- Vegetables
- Vegetarian
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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 ounce Parmesan cheese, grated (about 1/2 cup)
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