Chickpeas with Spinach


  • 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)


  1. 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.

    "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
  • Yield: 2 servings (serving size: about 1 cup chickpea mixture and 1/2 cup rice)

Nutritional Information

Calories per serving: 403
Caloriesfromfat 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
Carbohydrate 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