Frozen greens are a meal-prep miracle—not only are they space-saving, they’re also infinitely more convenient than a large bunch of the fresh stuff. Here frozen spinach simmered in cream becomes a plush canvas for spiced chickpeas, fried shallots, and, for added punch, pickled peppers. —Shilpa Uskokovic, food editor
What you’ll need
Large Skillet
$90 At Amazon
Glass Measuring Cup
$26 At Amazon
Small Saucepan
$160 At Amazon
Can Opener
$19 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat oil in a large skillet over medium. Cook shallots, stirring occasionally, until softened and translucent, about 3 minutes. Add spinach, flour, and a large pinch of salt; cook, stirring constantly, until flour is well combined, about 1 minute. Add ½ cup cream and ½ cup water and cook, stirring occasionally, until spinach is thick and creamy, about 4 minutes. Taste creamed spinach and season with more salt if needed.
Step 2
Meanwhile, cook chickpeas, harissa paste, a large pinch of salt, and remaining ¼ cup cream in a small saucepan over medium heat, stirring often, until sauce is clinging to chickpeas, about 5 minutes. Remove from heat and stir in giardiniera; taste and season with more salt if needed.
Step 3
Spoon creamed spinach into a large shallow bowl. Pile chickpea mixture over and top with pickled peppers, then fried shallots.
Step 4
Serve creamed spinach and chickpeas with warm flatbread and lemon wedges alongside for squeezing over.
