Lemony Garlic Spinach Chickpeas

How to make it

1. 1

   First, drain and rinse your canned chickpeas thoroughly. Pat them dry with a clean towel. This helps them get a little crispy.

2. 2

   Heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn it.

3. 3

   Add the drained chickpeas to the skillet and cook for 5 to 7 minutes, stirring occasionally, until they are lightly golden and a bit crisp.

4. 4

   Stir in the fresh spinach a handful at a time. It will seem like a lot, but it wilts down quickly. Continue to cook until all the spinach has wilted.

5. 5

   Remove the skillet from the heat. Squeeze the juice from the lemon directly over the chickpeas and spinach. Toss everything together well and serve warm.