Lemon-Spinach Chickpeas

3.0 5
3 stars
Photo: Antonis Achilleos
Recipe from Real Simple


  • 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


  1. 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.
Cynthia Nicholson,
February 2005