Spinach and chickpeas with bacon from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

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Notes about this recipe

  • Rutabaga on September 30, 2019

    This was fine, but wasn't as good as I hoped. I didn't boil the bacon first, however, but simply pan fried it, as that seemed like an unnecessary steps. I then cooked the chickpeas in the bacon fat, but when I added the spinach and bacon, the chickpeas became mushy rather than crispy. Maybe using part olive oil, as directed, rather than all bacon fat, would have helped? I'm not sure, but next time I might just saute the spinach separately, then top with the chickpeas and bacon so that they remain crisp.

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