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

Name: 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 ounce Parmesan cheese, grated (about 1/2 cup)

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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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