This recipe can be served as a side dish with dinner or as a tasty, nutritious lunch.
- 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
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.
Spinach With Chickpeas
Servings per Recipe: 5Amount per Serving
Calories from Fat:
Total Fat: 8g
Saturated Fat: 0g
Dietary Fiber: 9g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.