by Caitlin Saniga
- olive oil
- 3 cloves garlic, minced
- 1 can chickpeas, rinsed and drained
- 1/2 cup pine nuts
- 6 ounces arugula
- salt and pepper
- 1/2 cup Parmesan cheese shavings
Place a large pan over medium heat and add enough olive oil to coat the bottom of the pan. When the oil is warm, add the garlic and use a wooden spoon to scoot it around the pan until fragrant, about 15 seconds. Add the chickpeas and pine nuts. Cook, stirring occasionally, until the chickpeas and pine nuts are golden brown, about 5 minutes.
Add the arugula, and stir constantly until it wilts almost completely, about 1 minute. Season to taste with salt and pepper. Serve warm, topping each serving with small pile of fresh Parmesan shavings.
Makes 4 servings.
*This month, on the border of winter and spring, we’re celebrating one of the season’s most varied, nutrient-rich and energizing types of produce: greens. Click here to see all of our Wilted recipes.