Wilted Spinach and Chickpeas
- Clean and rinse 1 can of organic chick peas. Drain them.
- Heat a large saute pan over medium-high heat with 1 tablespoon coconut oil. When the oil is melted, add and gently cook the onions for 2-3 minutes.Toss in the mango and cook just until warmed through. Add in the chickpeas, spinach and lemon juice.
- Gently toss to combine and then cover the pan, allowing the spinach to steam until tender and wilted. Sprinkle (to taste) with a pinch of sea salt and serve immediately.