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
Directions
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.
