Spinach and Chickpeas with Bacon

By Dr_Mom

This recipe—inspired by a similar dish served at the fabulously fast-paced lunch counter Cal Pep, in Barcelona, Spain—is terrific with pork chops or roast chicken.

Ingredients

• 3 slices thick-cut bacon
• 3 tablespoons extra-virgin olive oil
• 15-ounce can chickpeas, rinsed
• 1/4 teaspoon dried hot red pepper flakes
• 8 cups baby spinach (6 ounce), any tough stems discarded
• 1 garlic clove, minced

Preparation

Step 1

Bring a 3-quart pot three fourths full of water to a boil. Add bacon and cook 2 minutes. Drain bacon and rinse in cold water. Pat dry and cut crosswise into 1/4-inch pieces.
Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until browned. Leaving bacon in skillet, spoon off all but 1 tablespoon fat. Add 2 tablespoons oil, chickpeas, and red pepper flakes to skillet and saut) over high heat, stirring occasionally, until chickpeas begin to brown, 3 to 4 minutes. Stir in spinach and garlic and sauté, stirring, until spinach is wilted. Season with salt and pepper and drizzle with remaining tablespoon oil.