Lemon-Spinach Chickpeas

Lemon-Spinach Chickpeas
Photo by Antonis Achilleos

Ingredients

  • ¼ cup olive oil
  • Juice of 1 lemon
  • ¼ cup olive oil
  • 1 10-ounce bag fresh spinach, washed
  • 1 teaspoon kosher salt
  • 1 10-ounce bag fresh spinach, washed
  • 1 bag pita bread
  • + 5 more ingredients
    • 1 15-ounce can chickpeas
    • 1 15-ounce can chickpeas
    • 1 bag pita bread
    • 1 teaspoon kosher salt
    • Juice of 1 lemon

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.

View full recipe at My Recipes

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