Roasted asparagus & chickpeas with sautéed spinach
Roasted asparagus & chickpeas with sautéed spinach is delicious on a bed of creamy polenta, farro, rice, or barley.
Servings: 2 people
- 1 heaping cup asparagus chopped into bite-sized pieces
- 3 teaspoons extra virgin olive oil divided
- Pinch salt
- 1 cup cooked chickpeas drained, rinsed, and dried
- 1 Tablespoon nutritional yeast flakes optional
- 2 cloves garlic minced
- ¼ cup spring onions chopped (Any variety onions or shallots will work here)
- 2 cups baby spinach
- 1 teaspoon lemon juice plus more to taste, if needed
- Salt to taste
Preheat oven to 425 degrees. Line two baking sheets with parchment paper. Put asparagus on one baking sheet and toss with ½ teaspoon extra virgin olive oil and a pinch of salt.
Toss chickpeas, nutritional yeast (if using), a pinch of salt, and ½ teaspoon extra virgin olive oil on second baking sheet. Put both baking sheets in the oven and roast chickpeas and asparagus for 20 minutes, stopping once to shake the pans so that they roast evenly.
During the last 10 minutes of the asparagus/chickpea cooking time, heat a non-stick skillet to a medium heat. Add the remaining 1 teaspoon extra virgin olive oil to pan and sauté the onions and garlic 5-8 minutes, until fragrant and translucent.
Add baby spinach to skillet and sauté for one to two minutes more, until the spinach has wilted but before it becomes gummy and overcooked.
Add lemon juice to deglaze the pan and combine. Remove from heat and set aside.
Once the asparagus and chickpeas have finished roasting, add them to the pan with the spinach mixture. Fully combine. If necessary, add salt and additional lemon juice to taste. Serve over brown rice, farro, or creamy polenta.
Calories: 168kcal | Carbohydrates: 18g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 255mg | Potassium: 530mg | Fiber: 6g | Sugar: 1g | Vitamin A: 3445IU | Vitamin C: 16.4mg | Calcium: 89mg | Iron: 3.7mg