Garlicky Chickpeas and Spinach with Lemon
Ingredients
- 2 tablespoonsolive oil
- 4 clovesgarlic
- ¼ teaspoonred pepper flakes
- 1 can (15 oz)chickpeas (drained and rinsed)
- 5 cupsspinach (fresh, loosely packed)
- 1lemon
- ½ cupvegetable broth
- 1 to tastesalt and black pepper
- 1 loafcrusty bread (optional, for serving)
Prep
- 01
Mince 4 cloves garlic.
- 02
Drain and rinse 1 can (15 oz) chickpeas.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat.
- 02
Add garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant—do not let the garlic brown.
- 03
Add the drained chickpeas and 1/2 cup vegetable broth. Simmer for 3 minutes.
- 04
Add the spinach in two batches, stirring until each batch wilts, about 2–3 minutes total.
- 05
Squeeze juice from the lemon into the skillet and stir. Taste and season with salt and black pepper.
- 06
Serve warm in bowls, with crusty bread on the side if desired.
Spice Tips
For warmth, increase the red pepper flakes to 1/2 teaspoon. For a herbal note, stir in 1 teaspoon of dried oregano with the garlic, or finish with fresh dill or parsley.
This dish comes together in about 15 minutes and reheats beautifully. Leftovers keep for up to 3 days in the refrigerator. For extra richness, finish with a drizzle of good olive oil or a dollop of Greek yogurt.