Photo: Antonis Achilleos
Yield
Makes 4 servings

How to Make It

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.

Ratings & Reviews

MomarStanley's Review

MomarStanley
September 12, 2010
Everyone liked this a lot and it seems very healthy...but no one oohed and ahhed except my husband (he likes everything!) I would make it again but not for guests.

Erica777's Review

DavidBelden
June 16, 2010
This was absolutely amazing! I had been looking for new veggie side dish but one that was simple and nutritious. This was perfect. Could not get much easier to make. The lemon juice gives such a great tang, and the chickpeas go wonderfully with the spinach. Highly recommended.

mauserati's Review

laleonaenojada
January 11, 2009
Easy and elegant; nutritionally this recipe covers a lot of bases. to maximize iron absorbtion, I sub orange for lemon I haven't heard that lemon does the same. Personally, I use a lot of piquant seasonings, so the milder orange is a nice change up as well. The olive oil also maximizes nutrient absorbtion, so it's great to see that little bit included in the recipe. Wilted spinach is such a treat, it's a kinda amazing that it can help us so much to have strong energetic bodies.

laleonaenojada's Review

mauserati
May 27, 2012
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.

DavidBelden's Review

smbassref
April 08, 2011
We followed the recipe to a T and weren't a fan of the outcome. It was surely healthy, but just didn't dazzle us as something we'd want to make again.