Lemony chickpea & spinach skillet
A warm, lemony pan of chickpeas and greens. A few cupboard staples, one skillet, and something good on the table in 20 minutes.
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Ingredients
Serves 2
- 480 g cooked chickpeasdrained and rinsed; about two 400 g cans before draining
- 2 tbsp olive oil
- 3 cloves garlicthinly sliced
- 150 ml vegetable stock
- 150 g baby spinach
- 1 lemonzest and juice; add the juice to taste
- saltto taste
- black pepperto taste
The method
Drain and rinse the chickpeas. Thinly slice the garlic, wash the spinach, and zest and juice the lemon.
5 minWarm the olive oil in a large skillet over medium-low heat. Add the garlic and stir for about 2 minutes, until fragrant but not browned.
2 minAdd the chickpeas and stock. Bring to a gentle simmer and cook uncovered for about 8 minutes, stirring occasionally, until the chickpeas are hot and the liquid has reduced a little.
8 minFold in the spinach a handful at a time. Cook for about 3 minutes, stirring, until the leaves have wilted. Add a splash of water if the pan looks dry.
3 minRemove from the heat. Stir in the lemon zest and half the juice, then season with salt and black pepper. Taste and add more lemon juice if you like. Spoon into bowls and serve warm.
2 min
Timings are a guide. Use the instruction and your own judgment as you cook.
Make it yours
Serve with crusty bread, or spoon over cooked rice for a heartier meal. These serving extras are optional and are not included in the ingredient list.
For a thicker sauce, mash a spoonful of chickpeas against the side of the skillet before adding the spinach. Start with half the lemon juice and let your taste decide the rest.
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