10-ounce bag fresh spinach, washed
juice of 1 lemon
15-ounce can chickpeas
bag pita bread
- Heat the oil in a large skillet over medium heat. Add the chickpeas and cook about 2 minutes. Add the spinach in batches, stirring until just wilted. Sprinkle the salt and lemon juice over the spinach mixture and stir once more. Serve warm with toasted pita.