Try this Chickpeas with spinach recipe, or contribute your own.
Suggest a better descriptionHeat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.
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Serving Size: 1 (269g) | ||
Recipe Makes: 1 | ||
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Calories: 150 | ||
Calories from Fat: 63 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 7.2mg | 2 % | |
Sodium 365mg | 13 % | |
Potassium 495.9mg | 13 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 13.9g | ||
Protein 7.7g | 11 % | |
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: 150
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