Served this along with Cooking Light's Indian Cashew Chicken. A beautiful, super-easy accompaniment full of citrus flavor. Husband loved it, and so did I.
Photo: Antonis Achilleos
- 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.
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