Recipe: Spinach and Chickpeas with Bacon. Also available printed in the cookbook Gourmet Today by Ruth Reichl.

Notes: This is one of my favorite things to eat for a quick lunch or dinner; I’m not sure how many times I’ve made it by now. Two adjustments I always make are to skip the boiling of the bacon and to increase the amount of garlic to at least three cloves. Other changes that I make occasionally are to add an extra slice or two of bacon, or add a bit of cumin or chili powder instead of the red pepper flakes for a bit more flavor. 

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