Skillet Spinach and Chickpeas with Cherry Tomatoes

Ingredients

• 1 Tbsp olive oil
• 1 cup(s) uncooked onion(s)
• 1 Tbsp minced garlic, chopped
• 10 oz chopped frozen spinach, defrosted and squeezed of excess water
• 15 1/2 oz canned drained chickpeas, rinsed, drained
• 2 cup(s) fresh cherry tomato(es), halved
• 1 tsp lemon zest, grated
• 2 Tbsp fresh lemon juice
• 1 Tbsp fresh thyme, chopped
• 1 tsp kosher salt
• 1/2 tsp red pepper flakes, or to taste

Instructions

1. In a large skillet, heat oil over medium heat; add onions and cook until softened, stirring a few times, about 5 minutes. Add garlic; cook, stirring, 1 minute.
2. Stir in spinach; cook, stirring a few times, 2 minutes. Stir in chickpeas, tomatoes, lemon zest, lemon juice, thyme, salt and pepper flakes; cook just until heated through, stirring once or twice, about 2 minutes.

Notes

Yields about 1 cup per serving.

Garnish with fresh thyme and lemon zest, if desired.