Spinach and Chickpeas

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
  • salt
  • pepper
  • fried eggs (optional)
  • mumallaengi muchim
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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