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Ingredients
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2 tablespoons
olive oil, divided
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8 ounces
radishes, trimmed and cut into halves or quarters, depending on size
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2
scallions, chopped
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1 cup
canned chickpeas, drained and rinsed
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8 ounces
spinach, roughly chopped
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Kosher salt
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1 tablespoon
lemon juice
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1 tablespoon
flat leaf parsley
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Freshly ground black pepper
Directions
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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.
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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.
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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.
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