ABOUT THE RECIPE:

This side dish is hearty enough to serve as an entrée. For a simple but satisfying supper, pair it with crusty bread, pasta, rice, or quinoa.

Makes 2 servings

INGREDIENTS:

2 teaspoons extra-virgin olive oil
1 medium sweet onion, chopped
3 teaspoons tamari, divided, plus more as needed
1⁄2 teaspoon brown sugar (optional)
2 large bunches spinach, washed with tough stems removed (do not use baby spinach)
1⁄8 to 1⁄4 teaspoon crushed red pepper flakes
1 to 3 tablespoons vegetable broth or water
8 to 12 ounces canned garbanzo beans, drained and rinsed

INSTRUCTIONS:

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 8 minutes, adding water, 1 tablespoon at a time, as needed to prevent sticking. Decrease the heat to medium-low.

Add 2 teaspoons tamari and the optional brown sugar and cook, stirring occasionally, until the onion is very tender and lightly browned, 10 to 15 minutes.

Add the spinach and crushed red pepper flakes, cover and cook, stirring frequently, until the spinach begins to wilt. Add some vegetable broth or water if pan seems dry.

Add the garbanzo beans and 1 teaspoon tamari, cover and cook, stirring occasionally, until the spinach wilts and the garbanzo beans are heated through, about 3 minutes, adding more vegetable broth or water, 1 tablespoon at a time, as needed to prevent sticking. Serve immediately.