Chickpea, spinach and feta skillet

Open the 2 cans (about 400 g drained in total), tip them into the colander and rinse under cold water. Let them drain well.

Peel the 2 garlic cloves and slice them thin. Cut the 150 g of feta into 1 cm cubes and put them in a bowl.

Rinse the 400 g of fresh spinach and drain it well. Pull off the thick stems if needed.

Heat 1 tbsp of olive oil in the skillet over medium-high heat. Add the chickpeas, season with salt and pepper and brown them for 5 min, stirring now and then.

Push the chickpeas to the side, add the 2nd tbsp of olive oil and the garlic. Cook for 1 min, stirring, without letting it brown.

Add the spinach by the handful and toss with the chickpeas. Cook for 3 to 4 min over medium heat, until fully wilted.

Turn off the heat. Scatter the feta cubes over the skillet, squeeze over the juice of half a lemon and add pepper. Taste before adding more salt, the feta is already salty.

Toss gently and divide between two plates. Serve while the feta is still warm.