Lemon-Spinach Chickpeas

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Serves 4

Ingredients

  • 1 10-ounce bag fresh spinach, washed
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • juice of 1 lemon
  • 1 15-ounce can chickpeas
  • 1 bag pita bread

Directions

  1. 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.
By , February, 2005
See Nutritional Information for this recipe »

Nutritional Information

  • Per Serving
  • Calories 423
  • Fat 17g
  • Sat Fat 3g
  • Cholesterol 0mg
  • Sodium 1289mg
  • Protein 10g
  • Carbohydrate 60g
  • Sugar 4g
  • Fiber 7g
  • Iron 5mg
  • Calcium 128mg
What does this mean? See Nutrition 101 .

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Quick Tip

Swiss Chard With Chickpeas and Couscous
Goya's low-sodium chickpeas are plump and tender and stay in one piece, unlike the often mushy, mealy ones from other companies.

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