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Chickpeas with Sole and Spinach

Makes 2 servings. 

  • ½ lb sole (or any other flaky white fish)
  • 3 Tablespoons extra virgin olive oil
  • 4 cups of baby spinach, chopped
  • 1 can of chickpeas, drained and well-rinsed
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon dried dill (optional)
  • 1/2 teaspoon salt


  1. Heat the oil in a pan over medium-high heat.
  2. Add in the fish fillets to cook through, about 90 seconds on each side.
  3. When the fish is fully cooked, add in the spinach and chickpeas.
  4. Stir and continue cooking until all the ingredients are warm and the oil has been soaked up.
  5. Season with salt, dill, and lemon before serving. 


Source: http://www.thewannabechef.net/recipes/beans/