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This week, we'd like to share a recipe that is not pasta!  This simple side dish goes with really just about anything.  You can pair it with chicken, meat, or even fish.  You can make it ahead and eat it for lunch when working.

Spinach and Chickpeas Side

1 Package of spinach (baby or regular)

1 15.5 oz can of Chickpeas (drained and rinsed)

1/2 onion chopped

1 clove of garlic minced

2 Tbsp of L'Italia a Tavola Sun-Dried Tomato spread

2 Tbsp olive oil

1/2 Tsp Red Pepper Flakes

Salt and Pepper

Grated Asiago (Optional)

Heat olive oil in a pan.  Add onion, garlic, and red pepper flakes and cook until fragrant.  Add chickpeas and cook until soft (if you want a creamier consistency, mash a few of the chickpeas with back of the wooden spoon).  Add sun-dried tomato spread and stir until mixed through.  Add spinach and cook until completely wilted.  Add salt and pepper to taste.  Add grated asiago cheese and mix.  

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