Chickpeas & Baby Spinach

Vegetarian

Serves 4

• 3 TB organic extra virgin olive oil
• 3 garlic cloves, finely chopped
• 11/2 lb baby spinach or 1/2 lb leaves only of red or green chard, stems removed and shredded into large pieces
• 1/2 lb chopped fresh tomatoes
• 11/2 cups (cooked) chickpeas
• juice and zest of 1 lemon
• sea salt, to taste
• ground pepper, to taste
• shavings of Parmesan cheese as garnish
• extra olive oil for drizzling

In a large skillet heat 1 TB of olive oil over medium heat. Add 1/3 of the garlic, lower the heat and sauté for 1 minute. Pile in 1/3 of the spinach and cook until wilted, remove from the pan and set aside. Repeat 2 more times with the remaining olive oil, garlic and spinach.

Spoon all of the spinach back into the skillet and stir in the tomatoes. Cook for 3 minutes until soft. Add the chickpeas, lemon juice and zest and cook 3 minutes more until heated through. Season with salt and freshly ground pepper and garnish with shavings of Parmesan cheese and drizzles of olive oil.

http://www.wholefoodsmarket.com/recipes/vegetarian/chickpeaspinach.html