SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Spinach with Chickpeas

http://www.eatingwell.com/recipes/spinach_with_chickpeas.html

From EatingWell:  March/April 2007

Enjoy this vegetable-rich nibble as they do in Spain, spooned onto small rounds of fresh or lightly toasted bread.

12 servings, about 1/2 cup each | Active Time: 35 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Rinse spinach and let drain in a colander. With water still clinging to it, place half the spinach in a Dutch oven over medium heat. Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 6 to 8 minutes. Drain in the colander. Let cool slightly, then coarsely chop.
  2. Carefully wipe out the pan, then heat 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring, until the onion is tender and lightly browned, 8 to 10 minutes. Stir in chickpeas, thyme, oregano, cumin, salt and paprika. Using a potato masher, mash some of the chickpeas, then cook, stirring, for 3 minutes. Stir in raisins and broth, scraping up any browned bits. Add the chopped spinach and stir gently to combine. Remove from the heat and let stand 10 minutes. Drizzle with the remaining 2 tablespoons oil just before serving.

Nutrition

Per serving : 120 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 19 g Carbohydrates; 4 g Protein; 6 g Fiber; 260 mg Sodium; 67 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1/2 fat

Tips & Notes