Crispy Chickpea & Spinach Skillet with Lemon & Garlic
Ingredients
- 3 tablespoonolive oil
- 2 can (15 oz)chickpeas (drained and rinsed)
- 4 clovesgarlic
- 5 cupfresh spinach
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1 lemon in half.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add the drained chickpeas and cook for 5 minutes, stirring occasionally, until the edges begin to crisp and brown.
- 03
Push the chickpeas to the side of the skillet. Add the remaining 1 tablespoon olive oil and the minced garlic to the empty space, cooking for 30 seconds until fragrant.
- 04
Add the fresh spinach in batches, stirring to wilt each addition, about 2–3 minutes total.
- 05
Squeeze in the juice from 1 lemon, season with salt, pepper, and red pepper flakes to taste, and toss to combine.
- 06
Divide between bowls and serve immediately.
Spice Tips
For extra warmth, add a pinch more red pepper flakes. A dash of smoked paprika adds depth. Fresh herbs like dill or oregano brighten the finish—scatter them on top before serving.
Serve with crusty bread or over rice to soak up the garlicky oil. Leftovers keep for 2 days in the fridge and can be gently rewarmed or eaten cold.