Step 1

1 Prepare the ingredients Wash and dry the fresh produce. Roughly chop the olives. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Drain and rinse the chickpeas. Place the tomatoes in a bowl; gently break apart with your hands.

Step 2

2 Make the olive topping In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped olives and half the chopped garlic; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Transfer to a plate. Wipe out the pan.

Step 3

3 Cook the fish Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate and cover with foil to keep warm. *An instant-read thermometer should register 145°F.

Step 4

4 Start the chickpeas & vegetables In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the remaining chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the drained chickpeas and crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened.

Step 5

5 Finish & serve your dish Add the spinach and lemon purée to the pan. Cook, stirring occasionally, 30 seconds to 1 minute, or until the spinach is slightly wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chickpeas and vegetables topped with the cooked fish and olive topping. Enjoy!

Step 6

1 Prepare the ingredients Wash and dry the fresh produce. Roughly chop the olives. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. Drain and rinse the chickpeas. Place the tomatoes in a bowl; gently break apart with your hands.

Step 7

2 Make the olive topping In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped olives and half the chopped garlic; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Transfer to a plate. Wipe out the pan.

Step 8

3 Cook the fish Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate and cover with foil to keep warm. *An instant-read thermometer should register 145°F.

Step 9

4 Start the chickpeas & vegetables In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the remaining chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the drained chickpeas and crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened.

Step 10

5 Finish & serve your dish Add the spinach and lemon purée to the pan. Cook, stirring occasionally, 30 seconds to 1 minute, or until the spinach is slightly wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chickpeas and vegetables topped with the cooked fish and olive topping. Enjoy!