radishes, trimmed and cut into halves or quarters, depending on size
canned chickpeas, drained and rinsed
spinach, roughly chopped
flat leaf parsley
Freshly ground black pepper
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.