Chickpeas With Sole And Spinach

“These chickpeas have sole, and they’re super bad”(bad as in good)

Sometimes when you make a winning dish, you know even before tasting it that you’ll make it again and again. Since sole is on sale, I used it to make a comforting bowl of food one night that won me over with all its merits: it takes 10 minutes; it’s healthy; it’s flavorful; you really can’t overcook any of it; the ingredients list is short and simple. You can even adapt the recipe by using a different fish, a different bean, or a different green. I omitted the dill because I didn’t have any on hand but that’s one of my favorite flavors for fish when I have it and I think it’d add another layer to this.

Chickpeas With Sole And Spinach

Ingredients(Makes 2 servings):

• 1/2lb sole(or any other flaky white fish)
• 3 Tablespoons olive oil
• 4 cups of spinach, chopped
• 1 can of chickpeas, water drained
• 2  Tablespoons lemon juice
• 1/2 teaspoon dried dill(optional)
• 1/2 teaspoon salt

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 the pan and continue cooking until all the ingredients are warm and the oil has been soaked up.

Season with salt and dill before serving.

Maybe it’s because I’m part Italian but all fish needs a little lemon to make it complete.

I made this several times over the weekend because I couldn’t get over how fast and easy it was, yet still nutritious. Even though the fish is broken up you still get that fishy flavor in every bite. It was just as good as leftovers with a little salsa on top for some added flavor.