Spinach With Chickpeas


This recipe can be served as a side dish with dinner or as a tasty, nutritious lunch.

4-6 servings

  • 2 tablespoons olive oil
  • 1 clove garlic, cut in half
  • 1 medium onion, finely chopped
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon turmeric
  • 28 ounces canned chickpeas, drained
  • 11 cups baby spinach, rinsed and shaken dry
  • 2 pimientos, drained and sliced (or ? cup roasted red bell pepper strips from a jar)
  • Salt and pepper to taste

Directions:

Heat the oil in a large, lidded skillet over medium-high heat. Add the garlic and cook for 2 minutes, or until golden, but not brown; remove with a slotted spoon and discard.

Add the onion, cumin, turmeric and cayenne and cook, stirring for about 5 minutes or until soft.

Add the chickpeas and stir until coated with the oil and spices. Stir in the spinach, cover, and cook for 4-5 minutes until wilted.

Uncover, stir in the pimientos, and continue cooking, stirring gently until the liquid evaporates. Season and serve.

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Nutrition Information

Spinach With Chickpeas

Servings per Recipe: 5

Amount per Serving

Calories:  260

Calories from Fat:  

Total Fat:  8g

Saturated Fat:  0g

Cholesterol:  0mg

Sodium:  720mg

Carbohydrates:  41g

Dietary Fiber:  9g

Protein:  10g

Sugars:  8g

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