Lemon Garlic Chickpeas with Spinach

A quick side of chickpeas sautéed with garlic, red pepper flakes, lemon zest, and spinach. The chickpeas are warmed until lightly creamy at the edges, then folded with spinach so the leaves just wilt. Lemon juice and parsley finish the dish with a clean, savory lift.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

• 20 ml olive oil divided
• 4 count garlic cloves minced
• 1 g red pepper flakes
• 2 g ground cumin
• 2 g fine salt divided
• 480 g canned chickpeas drained and rinsed
• 30 ml water
• 120 g fresh spinach washed and dry
• 1 count lemon zest finely grated, then juiced
• 10 ml olive oil divided
• 2 g fine salt divided
• 1 g black pepper freshly ground
• 10 g fresh parsley chopped

Instructions

1. Set a large skillet over medium heat. Add 20 ml olive oil, the garlic, red pepper flakes, cumin, and 2 g of the salt. Cook, stirring constantly, for 30 to 45 seconds until fragrant but not browned. The garlic smells aromatic and the oil is sizzling gently, with no browning.
2. Add the chickpeas and 30 ml water. Cook for 4 to 5 minutes, stirring occasionally, until the chickpeas are hot and lightly coated; mash a small spoonful against the pan if you want a slightly creamier texture. The chickpeas are heated through and the pan looks lightly saucy rather than dry.
3. Add the spinach in two additions, tossing until each batch wilts before adding the next. Stir in the lemon zest and half of the lemon juice. The spinach is fully wilted and the lemon aroma is fresh and noticeable.
4. Off the heat, add the remaining 10 ml olive oil, the remaining 2 g salt, the black pepper, parsley, and the remaining lemon juice to taste. Toss and serve immediately. The chickpeas look glossy, the spinach is tender, and the seasoning tastes bright and balanced.