Adapted from “The Illustrated Quick Cook,” by Heather Whinney (DK Publishing). Serves 4, easy to double.
Ingredients
1 can chickpeas (about 14 ounces), drained and rinsed
1 tablespoon olive oil
Pinch mild paprika
Juice of 1 lemon
Sea salt and freshly ground black pepper
1 1/2 cups leftover roast turkey, coarsely shredded, skin removed
Handful of fresh dill, finely chopped
Directions
Combine the chickpeas and olive oil in a saucepan. Add the paprika and lemon juice, and season well with sea salt and ground black pepper. Simmer 5-8 minutes or until the chickpeas have softened slightly and are warmed through.
Toss the chickpeas with the leftover turkey, taste, and season again if needed. Scatter fresh dill over the top. Serve with wilted spinach.
