Lemon-Spinach Chickpeas

Lemon-Spinach Chickpeas Recipe
Photo: Antonis Achilleos

Recipe from

Real Simple

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

Preparation

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.

Note:

Cynthia Nicholson,

February 2005
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