One-Pot Braised Chickpeas San Marzano Spinach

Ingredients (4 Servings)

• 2 cansCanned chickpeas, rinsed and drained (15-oz cans)
• 3 tbspExtra-virgin olive oil
• 1 mediumYellow onion, finely diced
• 6 clovesGarlic cloves, smashed and peeled
• 14 ozSan Marzano crushed tomatoes
• 1 cupLow-sodium chicken or vegetable stock
• 3 cupsBaby spinach
• ½ cupParmigiano-Reggiano, shaved or grated
• 1 tbspFresh lemon juice

Estimated per serving: 440 kcal · 19g protein · 52g carbs · 18g fat

Method (25 Mins Total)

1. 1. Sizzle the Smashed Garlic & Onion in Olive Oil

   Start 6-min timer

   Warm 3 tablespoons olive oil in a Dutch oven over medium heat. Add the diced onion, smashed garlic cloves, and a generous pinch of salt, and cook for 6 minutes, until the garlic edges turn pale gold.

2. 2. Mash 1/4 of the Chickpeas & Simmer in Tomato Stock

   Start 12-min timer

   Stir in the drained chickpeas, crushed San Marzano tomatoes, and stock. With the back of a wooden spoon, mash roughly a quarter of the chickpeas against the pot wall, then simmer uncovered for 12 minutes, until thick and brothy.

   Tip: Mashing a handful of chickpeas releases starch, which helps the tomato broth cling to a spoon.

3. 3. Fold in Spinach, Lemon Juice & Shaved Parmigiano

   Turn off the burner and stir in the baby spinach and fresh lemon juice until the greens wilt in the residual heat. Top each bowl with shaved Parmigiano and a thread of olive oil.