Chickpeas with Spinach
Randy Mayor; Cindy Manning Barr
Ingredients
- 1 teaspoon olive oil
- 1 1/2 cups chopped onion
- 1 teaspoon bottled ground fresh ginger (such as Spice World)
- 2 garlic cloves, minced
- 1/4 cup water
- 2 tablespoons tomato paste
- 2 cups chopped spinach
- 1 teaspoon chili powder
- 1/8 teaspoon salt
- 1 (15 1/2-ounce) can chickpeas, (garbanzo beans), rinsed and drained
- 1 teaspoon fresh lemon juice
- 1 cup hot cooked basmati rice
- Lemon wedges (optional)
- Grated lemon rind (optional)
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic; sauté 4 minutes or until mixture begins to brown. Add water and tomato paste; cook 2 minutes or until liquid evaporates, stirring constantly. Stir in spinach, chili powder, salt, and chickpeas; cover. Reduce heat; cook 5 minutes or until spinach wilts and mixture is heated. Stir in juice. Serve over rice. Garnish with lemon wedges and rind, if desired.
Print
- Yield: 2 servings (serving size: about 1 cup chickpea mixture and 1/2 cup rice)
"This vegetarian dish is easy and requires very little oil. Add ground red pepper if you'd like it spicier. I like to serve this dish with Indian flatbread and yogurt." --CL Reader
Nutritional Information
| Calories per serving: | 403 |
|---|---|
| Calories per serving: | 11% |
| Fat per serving: | 5g |
| Saturated fat per serving: | 0.7g |
| Monounsaturated fat per serving: | 2.3g |
| Polyunsaturated fat per serving: | 1.3g |
| Protein per serving: | 14.2g |
| Carbohydrates per serving: | 77.4g |
| Fiber per serving: | 11.8g |
| Cholesterol per serving: | 0.0mg |
| Iron per serving: | 4.9mg |
| Sodium per serving: | 707mg |
| Calcium per serving: | 126mg |
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