Ingredients
-
2 tablespoons
olive oil, divided
-
8 ounces
radishes, trimmed and cut into halves or quarters, depending on size
-
2
scallions, chopped
-
1 cup
canned chickpeas, drained and rinsed
-
8 ounces
spinach, roughly chopped
-
Kosher salt
-
1 tablespoon
lemon juice
-
1 tablespoon
flat leaf parsley
-
Freshly ground black pepper
Directions
-
Preheat oven to 375F. Toss radishes with 1 tablespoon olive oil and a pinch of Kosher salt. Roast for 20-25 minutes, until radishes are starting to brown.
-
Meanwhile, heat remaining tablespoon olive oil in a heavy bottomed saucepan over medium heat. Add chickpeas and cook for about 5-8 minutes, then stir in spinach. Season with salt and cook until spinach wilts. Pour in lemon juice and stir to coat. Reduce heat to low.
-
Once radishes are done, arrange chickpeas and spinach on a platter or on plates and top with roasted radishes, parsley, and freshly ground black pepper.
See what other Food52ers are saying.