Lemon-Spinach Chickpeas

Real Simple
Lemon-Spinach Chickpeas Recipe
Photo: Antonis Achilleos
Makes 4 servings


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1 10-ounce bag fresh spinach, washed
1/4 cup olive oil
1 teaspoon kosher salt
Juice of 1 lemon
1 15-ounce can chickpeas
1 bag pita bread


Heat the oil in a large skillet over medium heat. Add the chickpeas and cook about 2 minutes. Add the spinach in batches, stirring until just wilted. Sprinkle the salt and lemon juice over the spinach mixture and stir once more. Serve warm with toasted pita.

Created date

June 2007