Naan from the shelf becomes a sturdy base for warm chickpeas and wilted spinach, finished with a squeeze of lemon. A bowl that comes together in under twenty minutes, with the bread crisped in a hot pan while you build the rest.

Serves 2. 18 minutes, 18 at the stove.

About 350 calories a serving, 10 g protein, 37 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 3 cloves garlic. Heat 1 tablespoon oil in a large skillet over medium-high heat, add the garlic, and cook until fragrant, about 30 seconds.
2. Drain and rinse 1 can chickpeas, add them to the pan, and stir to coat with oil; cook until warmed through and lightly golden, about 4 minutes. Transfer to a plate.4 min
3. Add 4 ounces spinach and a pinch of salt to the same pan; stir until wilted, about 2 minutes.2 min
4. While the greens wilt, wipe out the skillet, add 1 tablespoon oil, and set it over high heat until smoking.
5. Lay the naan flats in the hot pan and toast until golden and crisp on one side, about 1 minute; flip and toast the other side, 1 minute more.2 min
6. Return the chickpeas to the pan with the spinach, toss to combine, and season with salt and pepper.
7. Divide the naan between two plates, top or serve alongside the chickpea mixture, and serve at once.

Note Swap canned beans for cooked dried ones or lentils. Leftovers keep in an airtight container in the fridge for up to two days; warm gently. Serve with a wedge of lemon or a dollop of plain yogurt on the side.