Mediterranean Chickpea Spinach Bowl

Ingredients

• 1 can (15 oz / 425 g) canned chickpeas (drained and rinsed)
• 6 oz (170 g) fresh spinach
• 1 cup (about 170 g) couscous (dry)
• 2 tbsp olive oil
• 2 cloves garlic
• 1 tbsp lemon (juice)
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 1/4 cups water or low-sodium broth (for couscous)

Instructions

1. 1

   Prep (10 minutes): Rinse and drain the chickpeas. Mince the garlic. Juice the lemon. Measure spices and couscous.

2. 2

   Cook couscous (about 5 minutes of the 15): Bring water or low-sodium broth to a boil, stir in couscous, cover, and remove from heat. Fluff after 5 minutes.

3. 3

   Warm chickpeas (about 7 minutes): In a large skillet, heat olive oil over medium heat. Add chickpeas, garlic, cumin, coriander, smoked paprika, salt, and pepper. Cook, stirring, until fragrant and lightly crisped, about 6–7 minutes.

4. 4

   Sauté spinach (about 3 minutes): Add spinach to the skillet and cook until wilted, about 2–3 minutes. Stir in lemon juice.

5. 5

   Assemble (remaining time): Spoon couscous into bowls, top with the warm chickpea-spinach mixture, and serve immediately.