Sauteed Spinach And Chickpeas With Feta And Lemon
serves 2-4
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
2 pounds baby spinach, rinsed and drained
1 14-ounce can chickpeas, rinsed and drained
3 ounces feta cheese, crumbled
2 cloves garlic, minced
2 tablespoons olive oil
fresh ground black pepper
2 teaspoons lemon juice
prep: 10 minutes
total: 25 minutes
can opener
colander
large sauté pan
tongs
1. Prep all of the ingredients. Heat the olive oil in a large sauté pan over medium heat. When it's hot and shimmering, add the garlic and stir for 1 minute.
2. Add the spinach a handful of a time. Each handful will wilt some to make room for the next. Stir to coat the spinach with the olive oil and garlic. When all the spinach wilts and turns bright green, season it generously with ground pepper.
3. Add the chickpeas. Turn up the heat some to evaporate the liquid from the spinach. Cook until the spinach is wilted but still bright green and the chickpeas are hot, 3-5 minutes. Remove the pan from the heat and stir in the feta and lemon juice.
2. Add the spinach a handful of a time. Each handful will wilt some to make room for the next. Stir to coat the spinach with the olive oil and garlic. When all the spinach wilts and turns bright green, season it generously with ground pepper.
3. Add the chickpeas. Turn up the heat some to evaporate the liquid from the spinach. Cook until the spinach is wilted but still bright green and the chickpeas are hot, 3-5 minutes. Remove the pan from the heat and stir in the feta and lemon juice.
0
