TIE Fighter Spinach & Chickpeas with Peanut Sauce

Pros of this meal:
- fast
- full of healthy ingredients
- tastes like heaven
- made from things I have around the house
- makes a good lunch OR dinner
- no seriously it's delicious

Cons of this meal:
- i am not eating it RIGHT NOW
- okay i am now, carry on

(Originally posted with a lot more hassle and ingredients, but I've since fixed it so it's easier, faster, and more likely to happen around here.  You're welcome).

 

TIE Fighter Spinach & Chickpeas with Peanut Sauce

Ingredients
2/3 - 3/4 cup peanut butter (I eyeball this.  Don't work too hard.)
3 Tbsp honey
2 cloves garlic
A few shakes red pepper flakes (and by a few I mean SET THE DISH AFLAME)

1/2 cup water
1 Tbsp lemon OR lime juice (I often don't have lime juice, so)
3 Tbsp soy sauce

Some oil for the frying pan

1 lb frozen spinach
15-oz can chickpeas, drained

Something to serve the spinach mix over.  I have successfully used:
- soba noodles (one bundle for two servings)
- plain oatmeal (1/2 cup for two servings)
- garlic oatmeal (1/2 cup for two servings)
- barley (1/2 cup for two servings)
- steamed rice (3/4 cup for two servings)
- quinoa (gonna guess 1/2 cup for two servings?)
- egg noodles (uhhhhh I don't remember how much)

Instructions

1. Put the peanut butter, honey, garlic, and pepper flakes into a cereal bowl.  Don't bother mixing them together, just dump 'em in there.
2. In a measuring cup, measure out the water.  Add the lemon juice and soy sauce.
3. Gradually stir the water mixture into the peanut butter mixture.  Do it a little at a time and stir until it's fully integrated each time.
4. Heat the oil over medium-high heat.
5. Add the spinach and chickpeas.
6. Add the sauce and, using a rubber spatula, stir it all around so everything plays nice.
7. Reduce the heat to medium-low and cook until a) all the spinach has thawed and cooked and b) it's bubbling away.  It thickens a little, I guess, but the spinach being cooked is really what you're looking for here.
8. Serve it over whatever you're serving it over, and eat it warm.

This is my go-to in the summer when I can't face eating ANOTHER cold salad but don't want to run the oven to roast veggies for an hour.  Good stuff, and good for you!