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Parmesan Spinach Chickpeas

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A quick one-pan dish featuring tender chickpeas, wilted spinach, garlic, and Parmesan for a savory comfort meal.

Ingredients

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  • 2 tbsp olive oil
  • 3 cloves garlic, thinly sliced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 5–6 cups fresh spinach (or 6–8 oz baby spinach)
  • Zest and juice of 1 lemon
  • 1/3 to 1/2 cup grated Parmesan (or a vegetarian hard cheese)
  • Salt, black pepper, and red pepper flakes (optional)

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add garlic and cook for 30–60 seconds, stirring, until fragrant but not browned.
  3. Add chickpeas and toss to coat. Cook for 4–5 minutes until edges turn lightly golden.
  4. Add spinach in batches, stirring until wilted and bright green.
  5. Stir in lemon zest, lemon juice, and most of the Parmesan. Season with salt, pepper, and red pepper flakes to taste.
  6. Remove from heat, top with remaining Parmesan, and serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or olive oil.

Nutrition

Find it online: https://recipesunfolded.com/parmesan-spinach-chickpeas/

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