Side Dish Saturdays: Chickpeas, Bacon and Spinach

• 3 slices thick-cut applewood smoked bacon
• 3 tablespoons extra-virgin olive oil
• 15-ounce can chickpeas, drained and rinsed
• 1/4 teaspoon dried hot red pepper flakes
• sea or kosher salt and fresh black pepper
• 6 cups baby spinach, stems removed
• 2 garlic cloves, minced

1. In a large skillet cook bacon until browned and crispy. Remove to a plate lined with paper towels. Carefully drain grease from skillet.
2. Add 2 tablespoons oil, chickpeas and red pepper flakes to skillet and saute over medium heat about 5 minutes, seasoning well with salt and pepper. Add garlic and spinach, toss with chickpeas, when spinach begins to wilt remove from heat.
3. Drizzle with the remaining tablespoon of oil and crumble bacon over top.