Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 8 (serving size: about 1/2 cup)
Photo: Jennifer Causey

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

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