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Export 11 ingredients for grocery delivery
Step 1
Heat oil in a large skillet over medium. Cook shallots, stirring occasionally, until softened and translucent, about 3 minutes. Add spinach, flour, and a large pinch of salt; cook, stirring constantly, until flour is well combined, about 1 minute. Add ½ cup cream and ½ cup water and cook, stirring occasionally, until spinach is thick and creamy, about 4 minutes. Taste creamed spinach and season with more salt if needed.
Step 2
Meanwhile, cook chickpeas, harissa paste, a large pinch of salt, and remaining ¼ cup cream in a small saucepan over medium heat, stirring often, until sauce is clinging to chickpeas, about 5 minutes. Remove from heat and stir in giardiniera; taste and season with more salt if needed.
Step 3
Spoon creamed spinach into a large shallow bowl. Pile chickpea mixture over and top with pickled peppers, then fried shallots.
Step 4
Serve creamed spinach and chickpeas with warm flatbread and lemon wedges alongside for squeezing over.
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