Ingredients
3/4 cup canned chickpeas, rinsed and drained
Cooking spray
2 tablespoons chopped almonds
2 teaspoons canola oil, divided
1 cup sliced leek (about 1 [11-oz.] leek)
2 tablespoons sliced garlic
1 tablespoon all-purpose flour
1 cup fat-free milk
3 ounces 1/3-less-fat cream cheese
2 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
1/8 teaspoon kosher salt
8 ounces lacinato kale, stems removed, leaves chopped
14 ounces spinach leaves
How to Make It
Preheat oven to 400°F. Spread chickpeas in an even layer on a rimmed baking sheet; pat dry with a paper towel. Rub with the palm of your hand to loosen chickpea skins. (Do not remove skins from pan.) Coat chickpeas with cooking spray. Bake at 400°F until almost dry and slightly crunchy, about 20 minutes. Stir in almonds; bake until chickpeas and nuts are toasted and crunchy, about 5 minutes.
Heat 1 teaspoon oil in a medium saucepan over medium-high. Add leek and garlic; cook, stirring occasionally, until tender and starting to brown, 4 to 5 minutes. Add flour, and cook, stirring constantly, 1 minute. Stir in milk; bring to a boil, and boil 2 minutes, stirring often. Remove from heat. Add cream cheese, mozzarella, and salt; stir until cheeses melt.
Heat remaining 1 teaspoon oil in a Dutch oven over medium. Add kale and spinach to Dutch oven; cover and cook until starting to wilt, about 3 minutes. Add milk mixture to spinach mixture; reduce heat to low, and cook until spinach is wilted, about 3 minutes. Stir just until combined. Transfer to a serving bowl, and top with toasted chickpeas and almonds.
Cooking Light DT
