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Chickpeas & Baby Spinach




Source of Recipe


Wholefoodsmarket.com


Recipe Introduction


I made this for dinner for myself tonight and it was delicious. Quick and easy!
Serves 4


List of Ingredients





3 tablespoons organic extra virgin olive oil
3 garlic cloves, finely chopped
1 1/2 pounds baby spinach or 1/2 pounds leaves only of red or green chard, stems removed and shredded into large pieces
1/2 pound chopped fresh tomatoes
1 1/2 cups (cooked) chickpeas
juice and zest of 1 lemon
sea salt, to taste
ground pepper, to taste
shavings of Parmesan cheese as garnish
extra olive oil for drizzling


Recipe



In a large skillet heat 1 tablespoon of olive oil over medium heat. Add 1/3 of the garlic, lower the heat and sauté for 1 minute. Pile in 1/3 of the spinach and cook until wilted, remove from the pan and set aside. Repeat 2 more times with the remaining olive oil, garlic and spinach.

Spoon all of the spinach back into the skillet and stir in the tomatoes. Cook for 3 minutes until soft. Add the chickpeas, lemon juice and zest and cook 3 minutes more until heated through. Season with salt and freshly ground pepper and garnish with shavings of Parmesan cheese and drizzles of olive oil.