Spinach with Chickpeas & Lemon Recipe by Dr. Daryl

Think of today’s recipe as a salad for cold, winter days when you can’t stand the thought of eating anything chilled. Instead, we’re going to sauté the spinach with onion, garlic, ginger, tomatoes, and chickpeas.

The whole thing gets doused with lemon juice for a hot and delicious lunch or dinner that’s ready in minutes. You won’t believe how easy this is. And I bet you have the ingredients in your kitchen right now.

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This spinach with chickpeas and lemon recipe is a dinner-saver for freezing nights over the next couple of months when you’re *this* close to ordering pizza.

This is so much better for you, you’ll feel awesome after eating it, and it’s delicious.

SPINACH WITH CHICKPEAS AND LEMON

Ingredients [Serves 2]

1 large package baby spinach
3 tbsp. extra virgin olive oil
1 large onion, thinly sliced
4 cloves garlic, minced

1 tbsp. grated ginger
1/2 container grape tomatoes
1 large lemon, zested and freshly juiced
1 tsp. crushed red pepper flakes
1 large can of chickpeas
(I use Eden Organic, rinse well)
Sea salt to taste (Celtic Grey, Himalayan, or Redmond Real Salt)

Directions

Add extra virgin olive oil to large skillet over medium-low heat, add onion and cook until onion becomes translucent (about 5 minutes). Add garlic, ginger, tomatoes, lemon zest, and red pepper flakes. Cook about 3 to 4 min.

Next, add the chickpeas (rinsed well and drained), cook for another 3 to 4 min. Add spinach (it will be easier if you add the spinach in 2 batches). When spinach starts to wilt, add the lemon juice and sea salt. Cook for additional 2 minutes and serve.

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GET OFF YOUR ACID!
Dr. Daryl