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Ingredients
- 15 cloves garlic (1 head)
- 1 tbsp coconut oil
- 1 small yellow onion, chopped
- 1 small red bell pepper, seeded and diced
- 1 tsp smoked sweet paprika
- 1/4 tsp Ancho chile powder
- 1.75 cups cooked chickpeas, cooking liquid reserved
- 1 bunch spinach, stemmed and coarsely chopped (300g prepped)
- 2 tbsp fresh lemon juice
- 2 tsp red wine vinegar
- 1/4 cup green onions, chopped
Directions
- 1. If you haven’t roasted your garlic yet, start now by chopping off the top, sprinkling with oil, salt and pepper. Wrap tightly in aluminum foil and roast at 400F for 45 minutes. Set aside to cool when finished.
- 2. Meanwhile, chop your onion and bell pepper. In a medium non-stick skillet, heat oil over medium heat. Add onion and red pepper and sprinkle with salt. Saute until tender and translucent, around 5-10 minutes. Stir in the smoked paprika and Ancho chile powder, stirring for 20 seconds until fragrant. Deglaze with a bit of reserved bean liquid (1/4 cup) and add the chickpeas. Stir and allow to cook for 5-10 minutes until most of the liquid has disappeared. Stir in the spinach, adding it in batches, allowing it to wilt. Once all the spinach has been added, turn off heat. Stir in the lemon juice, red wine vinegar, green onions and roasted garlic. Season with salt and pepper, to taste.
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