Spinach and Chickpeas
Nutrients per 1 1/2-cup serving: Calories: 345, Total Fat: 8 g, Sat. Fat: 1 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 1 g, Carbs: 70 g, Fiber: 21 g, Sugars: 2.5 g, Protein: 19 g, Sodium: 574 mg, Cholesterol: 0 mg
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Ingredients
- INGREDIENTS:
- 2 tsp olive oil
- 18 oz fresh baby spinach
- 1 clove garlic, minced
- 1 15-oz can chickpeas, drained and rinsed (NOTE: Opt for BPA-free cans, such as Eden Organics)
- 2 tbsp dry whole-wheat bread crumbs
- 1/2 tsp sweet paprika
- 1/4 tsp ground cumin
- 1/4 tsp sea salt
- Fresh ground black pepper, to taste
- 1 tsp red wine vinegar
Details
Preparation
Step 1
1. Heat oil in a skillet on medium-high. Add spinach and garlic and sauté until spinach is just wilted, 2 to 3 minutes.
2. In a medium bowl, combine chickpeas, bread crumbs, paprika, cumin, salt and pepper. Add chickpea mixture to spinach and cook until beans are heated, 3 to 4 minutes. Remove from heat and stir in vinegar.
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