{
  "attribution": {
    "author": "Flavor Folio",
    "publisher": "Flavor Folio"
  },
  "canonicalURL": "https://flavorfolio.app/recipes/lemony-chickpea-spinach-skillet",
  "format": "flavorfolio.recipe",
  "image": {
    "alt": "Golden chickpeas and wilted spinach in a dark skillet, with lemon wedges on the side.",
    "credit": "Illustrative photo · AI generated for Flavor Folio",
    "kind": "generated",
    "url": "https://flavorfolio.app/assets/recipes/lemony-chickpea-spinach-skillet-1536.jpg"
  },
  "publishedAt": "2026-10-15T00:00:00Z",
  "recipe": {
    "categories": [
      "Dinner"
    ],
    "cookMinutes": 15,
    "difficulty": "easy",
    "ingredients": [
      {
        "item": "cooked chickpeas",
        "note": "drained and rinsed; about two 400 g cans before draining",
        "quantity": "480",
        "unit": "g"
      },
      {
        "item": "olive oil",
        "quantity": "2",
        "unit": "tbsp"
      },
      {
        "item": "garlic",
        "note": "thinly sliced",
        "quantity": "3",
        "unit": "cloves"
      },
      {
        "item": "vegetable stock",
        "quantity": "150",
        "unit": "ml"
      },
      {
        "item": "baby spinach",
        "quantity": "150",
        "unit": "g"
      },
      {
        "item": "lemon",
        "note": "zest and juice; add the juice to taste",
        "quantity": "1"
      },
      {
        "item": "salt",
        "note": "to taste"
      },
      {
        "item": "black pepper",
        "note": "to taste"
      }
    ],
    "prepMinutes": 5,
    "servings": 2,
    "steps": [
      {
        "estimatedMinutes": 5,
        "ingredientIndexes": [
          0,
          2,
          4,
          5
        ],
        "instruction": "Drain and rinse the chickpeas. Thinly slice the garlic, wash the spinach, and zest and juice the lemon."
      },
      {
        "estimatedMinutes": 2,
        "ingredientIndexes": [
          1
        ],
        "instruction": "Warm the olive oil in a large skillet over medium-low heat. Add the garlic and stir for about 2 minutes, until fragrant but not browned."
      },
      {
        "estimatedMinutes": 8,
        "ingredientIndexes": [
          3
        ],
        "instruction": "Add the chickpeas and stock. Bring to a gentle simmer and cook uncovered for about 8 minutes, stirring occasionally, until the chickpeas are hot and the liquid has reduced a little."
      },
      {
        "estimatedMinutes": 3,
        "ingredientIndexes": [],
        "instruction": "Fold in the spinach a handful at a time. Cook for about 3 minutes, stirring, until the leaves have wilted. Add a splash of water if the pan looks dry."
      },
      {
        "estimatedMinutes": 2,
        "ingredientIndexes": [
          6,
          7
        ],
        "instruction": "Remove from the heat. Stir in the lemon zest and half the juice, then season with salt and black pepper. Taste and add more lemon juice if you like. Spoon into bowls and serve warm."
      }
    ],
    "summary": "A warm, lemony pan of chickpeas and greens. A few cupboard staples, one skillet, and something good on the table in 20 minutes.",
    "tags": [
      "One pan",
      "Weeknight",
      "Plant based"
    ],
    "title": "Lemony chickpea & spinach skillet",
    "totalMinutes": 20
  },
  "recipeID": "85e8e878-1150-4a8c-a57f-3c99df3d4972",
  "revision": 1,
  "schemaVersion": 1,
  "updatedAt": "2026-10-15T00:00:00Z"
}