Lemon-Garlic Chickpeas with Wilted Spinach and Crispy Breadcrumbs
Ingredients
- 3 tablespoonolive oil
- 4 clovesgarlic
- ¼ teaspoonred pepper flakes
- 2 can (15 oz each)chickpeas (drained and rinsed)
- 3 tablespoonfresh lemon juice
- 1 teaspoonlemon zest
- ½ cupvegetable broth
- 5 cupfresh spinach (packed)
- ½ cuppanko breadcrumbs
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ cupparmesan cheese (optional, for serving)
Prep
- 01
Mince 4 cloves garlic.
- 02
Zest 1 lemon and juice it to get 3 tablespoons of lemon juice.
- 03
Drain and rinse 2 cans of chickpeas.
Method
- 01
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown, about 3 minutes. Transfer to a small bowl and set aside.
- 02
Return the skillet to medium heat and add 2 tablespoons of olive oil. Add the minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
- 03
Add the drained chickpeas and vegetable broth. Simmer for 5 minutes, stirring occasionally, until the chickpeas are warmed through.
- 04
Stir in the lemon juice and lemon zest. Season with salt and black pepper. Taste and adjust seasoning as needed.
- 05
Add the fresh spinach in two batches, stirring after each addition, until the spinach is completely wilted, about 2 minutes total.
- 06
Divide between bowls and top with the crispy breadcrumbs and parmesan cheese if using. Serve immediately.
Spice Tips
For gentle warmth, the recipe already includes red pepper flakes—adjust to taste. If you like more complexity, add ½ teaspoon smoked paprika or cumin in step 2. A pinch of cayenne pushes the heat further. Fresh herbs like mint or dill brighten the finish if you have them on hand.
This dish comes together in under 20 minutes. For extra protein, stir in a poached egg per bowl. Leftovers reheat well; add a splash of broth if the mixture seems dry.