It was on an art walk, the first time I ever saw an aerial arts studio. A couple of months later, I came across a Groupon deal for the same studio and thought… huh. This might be fun.
I’m ordinarily not the kind of person to dive headfirst into unfamiliar things, so I don’t know what got into me, but I signed up for the first class I could get into – an aerial silks class.
I have never been so sore in my entire life – I could barely move my upper body at all for the next few days – but I was head over heels in love.
I signed up for all the classes I possibly could – lyra and aerial yoga, hammock and pole – it was everything I loved about dancing, but… what’s this? I’m actually developing upper body strength for the first time in my life? I was able to do a pullup?!?!
… and then I got injured. And busy. And Covid happened. And I haven’t been able to go to the studio for a while.
Now, I know my injury-prone ass is never going to be a professional circus artist, BUT just for a little while, I could almost pretend that my Cirque dreams were not so out of reach.
This has been, and continues to be, a favorite easy, healthy meal.
I’ll make a batch of the mumallaengi muchim and then eat this on repeat until they run out.
It’s hearty and delicious, and absolutely one of those dishes that I crave constantly.
Spinach and Chickpeas
adapted from What’s Cooking Good Looking
- 2 cans chickpeas
- 6 – 8 oz spinach
- olive oil
- fried eggs (optional)
- mumallaengi muchim
- Preheat the oven to 425F.
- Drain and rinse the chickpeas (freeze the aquafaba for another use). Pour them into an 8×8″ baking dish.
- Top the chickpeas with the spinach. Drizzle with olive oil, and then sprinkle with salt and pepper.
- Bake for 15 minutes. Top with fried eggs and the dried radish kimchi. Enjoy!
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