Spinach, Feta & Chickpea Skillet

Ingredients

Quantities are for 4 servings.

• 3 tbsp Olive oil
• 3 cloves Garlic
• 1 each Yellow onion
• 2 cans (15 oz) Chickpeas, canned
• 6 oz Baby spinach
• 1 can (14.5 oz) Diced tomatoes, canned
• 4 oz Feta cheese, crumbled
• 1 tsp Dried oregano
• 1 each Lemon
• 1 loaf Crusty bread

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook 4-5 minutes until softened. Add the minced garlic and cook 1 minute more.
2. Drain and rinse the chickpeas and add them to the skillet along with the diced tomatoes (with their juices) and oregano. Simmer 8-10 minutes, stirring occasionally, until slightly thickened.
3. Stir in the baby spinach a handful at a time, letting it wilt into the skillet, about 2-3 minutes total.
4. Remove from the heat and squeeze the lemon juice over the top. Season with salt and pepper to taste.
5. Scatter the crumbled feta over the skillet and let it warm through for a minute or two without fully melting.
6. Serve straight from the skillet with crusty bread for scooping.