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Lemon-Spinach Chickpeas

Photo: Antonis Achilleos
Yield Makes 4 servings

Ingredients

  • 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

How to Make It

  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.