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Suggest a better descriptionHeat oil in a large nonstick skillet over medium-low heat. Add onion and 1/2 teaspoon salt; cook, stirring frequently, until softened, about 10 minutes. Stir in garlic, cumin, and ginger; cook for 1 minute. Add tomatoes and their juice and chickpeas; stir to combine and mash chickpeas slightly with a potato masher.
2. Using tongs, toss in spinach and sprinkle mixture with water; cook, covered, until spinach is wilted, tossing mixture once halfway through, about 5 to 10 minutes. Stir in lemon juice, cilantro, and remaining 1/2 teaspoon salt.
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Serving Size: 1 (348g) | ||
Recipe Makes: 1 | ||
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Calories: 90 | ||
Calories from Fat: 19 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 2558.7mg | 88 % | |
Potassium 1703.1mg | 45 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 7.9g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 90
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