This recipe is mostly made up of pantry staples. It is also vegan and full of fiber!
2 tbsp. olive oil
3 cloves garlic; minced
2 cans chickpeas; rinsed
1/2 cup vegetable broth
salt, pepper, and red pepper flakes to taste
5 oz. fresh spinach
1/2 cup chopped fresh parsley
1/2 lemon; juiced
4 servings of prepared rice, quinoa, or grain of your choice
Heat olive oil on medium-high heat, add garlic, and sauté for 2-3 minutes.
Add chickpeas, vegetable broth, and salt, pepper, red pepper flakes. Cook for about 10 minutes until chickpeas get slightly crispy.
Add vegetable broth and spinach and simmer for another 10 minutes.
Add parsley + lemon juice. Stir until well combined.
Serve with your prepared grain. Enjoy!
Soured By: Shelby Hamilton