Lemony Chickpeas and Greens

A simple, warm meal made with chickpeas, tender greens, and a little lemon. Ready in about 20 minutes. Makes two servings. Enjoy with toast, rice, or whatever sounds good to you.

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ½ teaspoon ground cumin
• 1 can chickpeas (15 ounces), drained and rinsed
• ½ cup vegetable broth or water
• 4 cups roughly chopped spinach or Swiss chard
• 1 tablespoon lemon juice, plus more to taste
• Salt and freshly ground black pepper, to taste
• Optional: a little lemon zest and chopped parsley

• Warm the olive oil in a saucepan over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened.
• Add the garlic and cumin. Stir for about 30 seconds, until fragrant.
• Add the chickpeas and broth or water. Simmer gently for 5 minutes. Mash a few chickpeas with your spoon if you’d like a thicker consistency.
• Stir in the greens. Cook until wilted and tender—about 1–2 minutes for spinach or 3–5 minutes for Swiss chard. Add a splash of water if needed.
• Remove from the heat. Stir in the lemon juice, then season with salt and pepper. Add more lemon to taste, and finish with parsley or lemon zest if using.