Bold and manly, though a bit ironic that they are called “chick” peas.
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 Tbsp fresh rosemary, minced
- Zest (1 Tbsp) and juice of one lemon (¼ cup)
- 2 15-oz. cans chickpeas (garbanzo beans), drained and rinsed
- 2 cups baby spinach, chopped
- 1 cup chicken stock
- 1 tsp pepper
- ½ tsp salt
- ½ cup shredded cheddar
- ¼ cup fresh parsley, finely chopped
Heat the olive oil in a sauté pan on medium heat. Add the garlic and rosemary to the hot pan until fragrant and then add the lemon zest.
Stir and add the chickpeas to the mixture. Incorporate all the ingredients and cook for 3–5 minutes.
Stir in the lemon juice, spinach, chicken stock, pepper, and salt. Cook until the liquid is gone.
Remove from heat, add to a serving plate, garnish with the cheddar and either parsley or cilantro (for color).
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