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