Ingredients (serves 2)
2 tbsp olive oil
3–4 cloves garlic, minced
1 can chickpeas, drained and rinsed
3–4 cups kale or spinach, roughly chopped
½ tsp chili flakes (optional)
Juice of 1 lemon
Zest of ½ lemon
½ tsp sea salt (to taste)
Black pepper to taste
¼ cup vegetable broth or water
Optional topping: feta, avocado, or toasted seeds
Instructions
Warm olive oil in a large skillet over medium heat.
Add garlic and sauté gently until fragrant — about 1 minute. Don’t rush this part.
Add chickpeas, salt, pepper, and chili flakes. Stir and let them lightly toast for 3–4 minutes.
Pour in broth and add greens. Stir until they begin to wilt and soften.
Add lemon juice and zest. Mix everything together until bright, warm, and coated.
Taste and adjust seasoning.
Pair this plate with Three-Two-Tango for a sharper finish. Perfect for a reset Sunday vibe.