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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:
Ingredients
- 3 tablespoons extra-virgin olive oil, divided, plus more for finishing
- 3 cloves garlic, finely chopped
- 1 1/2 pound baby spinach or 1/2 pound (leaves only) red or green chard, stems removed, leaves shredded into large pieces
- 1/2 pound chopped fresh tomatoes
- 1 (15.0-ounce) can garbanzo beans (also called chickpeas), drained and rinsed
- 1 lemon, juice and zest of
- 1/4 teaspoon fine sea salt
- 1/4 cup shaved Parmesan
- 1/8 teaspoon ground black pepper
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:
Per serving: 330 calories (140 from fat), 16g total fat, 3g saturated fat, 5mg cholesterol, 650mg sodium, 39g carbohydrates (14g dietary fiber, 5g sugar), 12g protein.
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.
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Ingredients
- 3 tablespoons extra-virgin olive oil, divided, plus more for finishing
- 3 cloves garlic, finely chopped
- 1 1/2 pound baby spinach or 1/2 pound (leaves only) red or green chard, stems removed, leaves shredded into large pieces
- 1/2 pound chopped fresh tomatoes
- 1 (15.0-ounce) can garbanzo beans (also called chickpeas), drained and rinsed
- 1 lemon, juice and zest of
- 1/4 teaspoon fine sea salt
- 1/4 cup shaved Parmesan
- 1/8 teaspoon ground black pepper