Sautéed Spinach & Chickpeas

Yondu tames bitterness in spinach for a full-flavored green fit for even the pickiest eater!
  • 10 min

    Total time

  • Easy


  • 3


  • Seasonality

    All year

  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 1 can chickpeas, drained and rinsed well
  • ¼ teaspoon paprika
  • 1 bunch spinach, about 8 oz.
  • 2 teaspoons Yondu


    1. In a large skillet, heat oil and crushed garlic over high heat until fragrant, about a minute. Add chickpeas and paprika; cook until chickpeas are coated, about another minute.
    2. Add spinach; cook and stir occasionally. When wilted halfway, add Yondu. Stir frequently until all spinach has wilted. Serve immediately.

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