Options

Format:
Include:
PRINT
See more
Photo: Antonis Achilleos Photo by: Photo: Antonis Achilleos

Lemon-Spinach Chickpeas

Real Simple FEBRUARY 2005

  • 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

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.

advertisement

Go to full version of

Lemon-Spinach Chickpeas recipe

advertisement