Chickpeas with Baby Spinach

Serves 4
Time 25 min

Packaged baby spinach makes this recipe quick to prepare. Perfect as a lighter dinner, this dish also works as a side along with roasted meats or baked tofu.

Special Diets:

Gluten FreeGluten Free
VegetarianVegetarian

Ingredients

    3 tablespoonsextra-virgin olive oil, divided, plus more for finishing
    3 clovesgarlic, finely chopped
    1 1/2 poundsbaby spinach or 1/2 pound (leaves only) red or green chard, stems removed, leaves shredded into large pieces
    1/2 poundchopped fresh tomatoes
    1 can (15-ounce)garbanzo beans (also called chickpeas), drained and rinsed
    1lemon, juice and zest of
    1/4 teaspoonfine sea salt
    1/4 cupshaved Parmesan
    1/8 teaspoonground black pepper

Exclusively for Prime members in select ZIP codes.

Method

In a large skillet, heat a tablespoon of the olive oil over medium heat. 


Add 1/3 of the garlic, lower the heat and sauté for 1 minute. 


Pile in 1/3 of the spinach and cook until bright green and slightly wilted. 


Remove from the pan and set aside. 


Repeat 2 more times with remaining olive oil, garlic and spinach.


Spoon all of the spinach back into the skillet and stir in tomatoes. 


Cook for 3 minutes until soft. 


Add chickpeas, lemon juice and zest and cook 3 minutes more until heated through. 


Season with salt and freshly ground pepper and garnish with shavings of Parmesan cheese and a drizzle of olive oil.

Nutritional Info

Serving Size

Calories

330

Total Fat

16g

Saturated Fat

3g

Cholesterol

5mg

Sodium

650mg

Total Carbohydrate

39g

Dietary Fiber

14g

Total Sugars

5g

Protein

12g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.