Quick Lemony Chickpea Dinner

This is my go to dinner when I'm in a rush. It covers all the bases--protein, greens, veggies, starch and it is ready from start to finish in 30 minutes. While the potatoes are boiling, the rest of the dish is quickly sautéed. If you don't like garlic or lemon, please don't make this dish-these ingredients are what make it sooooo tasty. Feel free to adjust the amounts of ingredients.

Serves 2 as a main dish

Ingredients:

• 1 can garbanzo/chick peas, drained and rinsed

• 3/4 of a box pre-washed baby spinach (sub pre-washed box baby kale)

• 3/4 carton mushrooms, sliced (about 1 3/4 cup)

• 5 cloves garlic, chopped or pushed through garlic press

• 1-2 tomatoes, chopped

• 1 1/2 cups baby potatoes, cut into halves or quarters

• 1 lemon

• 1-2 tbsp olive oil

• Salt and pepper to taste

• Optional: garlic powder to taste

Optional add ins:

• 1 shallot or leek, finely chopped

• 1/2 cup packaged grilled artichoke hearts, sliced

Instructions:

1. Cut baby potatoes into halves or quarters depending on preferred size and place to boil until tender.

2. Meanwhile saute garlic, mushrooms, and optional shallots/leeks in a skillet drizzled with olive oil (about 1 tbsp or as preferred). Sprinkle on salt and pepper and cook for about 4 minutes on medium-low until somewhat tender and starting to stick to pan.

3. Add the tomatoes, chick peas, and optional artichokes and cook for an additional 3-4 minutes adding additional salt, pepper, and garlic powder as needed.

4. Add in the spinach and cook until just wilted.

5. Squeeze over with lemon juice and add drained potatoes. Toss and adjust seasoning as needed, adding more salt, pepper, garlic powder, or lemon juice. Add a dash of red pepper flakes if you are feeling spicy!

6. Optional: serve with a side of other steamed veggies such as cauliflower and/or zucchini drizzled with olive oil, lemon, salt and pepper.