Spinach and chickpeas. Sounds like kind of a boring dish, right? But the whole is so much more than the sum of its parts.

This used to be my favorite after-workout, quick, easy, healthy, tasty, satisfying meal. I’d come home from a late aerial or pole class, pop this in the toaster oven (thank goodness for auto-off timers!), take a quick shower, and by the time I was out it would be done.

I’d have a meal that’s filling enough to be satisfying, healthy and filled with (vegetarian) protein, yet not so heavy that it would keep me up with heartburn or a bloated belly.

It starts with two cans of chickpeas. Drain them – but save that liquid! It’s called aquafaba, and it’s an excellent vegan egg replacement for baked goods.

Drain and rinse your chickpeas, then pop them in a baking dish. I use an 8×8″ glass dish.

Then top it with a couple of big handfuls of spinach. Just pack as much as you can in there, because you know how spinach shrinks.

Drizzle that with olive oil, and sprinkle it with salt and pepper.

Bake at 425F for 15 minutes, and it’s done!

Depending on how hungry you are, you can optionally top it with a fried egg. I do that when I eat the leftovers for breakfast the next morning.

NOT optional is the dried radish kimchi (but you can totally sub that with other kimchi or sriracha or something). You need that kick of flavor and spice to really take this dish to the next level.

For us, this is about 4 servings – Son and I will eat half the night I make it, and then split the rest (with fried eggs) the next morning for breakfast.

I know it sounds too simple to be true… but with that dried radish kimchi we made last time, I really really adore this dish!

Spinach and Chickpeas

adapted from What’s Cooking Good Looking

Ingredients

• 2 15-oz cans chickpeas
• 6 – 8 oz spinach
• olive oil
• salt
• pepper
• fried eggs (optional)
• dried radish kimchi

Cooking Directions

1. Preheat the oven to 425F.
2. Drain and rinse the chickpeas (freeze the aquafaba for another use). Pour them into an 8×8″ baking dish.
3. Top the chickpeas with the spinach. Drizzle with olive oil, and then sprinkle with salt and pepper.
4. Bake for 15 minutes. Top with fried eggs and the dried radish kimchi. Enjoy!

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