Description
A vibrant and nutritious dish combining earthy chickpeas and fresh spinach, perfect for a quick weeknight dinner or a family gathering.
Ingredients
Scale
- 1 can (15 oz) chickpeas, rinsed and drained
- 4 cups fresh baby spinach
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant and lightly golden.
- Stir in the chickpeas and halved cherry tomatoes. Cook for an additional 3–4 minutes until warmed through.
- Add the fresh spinach to the skillet, stirring until wilted (about 2 minutes).
- Squeeze in lemon juice and season with salt and pepper. Give everything a final stir.
- Serve warm, drizzled with more olive oil if desired, or with crusty bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 285
- Sugar: 3g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Feel free to substitute chickpeas with white beans or add diced bell peppers for extra flavor. Spice it up with red pepper flakes or top with feta cheese for added creaminess.