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Spinach with Chickpeas

:  March/April 2007

Your rating: None Average: 3.9 (35 votes)

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


READER'S COMMENT:
"Worked out well. I followed the recipe as provided. Easy and nutritious! "
Spinach with Chickpeas Recipe

Makes: 12 servings, about 1/2 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 pounds baby spinach
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium red onion, finely chopped
  • 5 cloves garlic, minced
  • 1 19-ounce can chickpeas, rinsed
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon hot paprika
  • 1/2 cup golden raisins
  • 1/2 cup reduced-sodium chicken broth, or vegetable broth

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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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Bring to room temperature or reheat on medium-low heat before serving.

Nutrition

Per serving: 120 calories; 4 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 19 g carbohydrates; 0 g added sugars; 4 g protein; 6 g fiber; 260 mg sodium; 67 mg potassium.

Nutrition Bonus: Vitamin A (50% daily value), Iron & Vitamin C (20% dv).

Carbohydrate Servings: 1

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


More From EatingWell

Recipe Categories

Ethnic/Regional
Spanish
Mediterranean
Preparation/ Technique
Saute
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Gluten free
Meal/Course
Appetizers
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Entertaining, casual
Make ahead instructions
Picnic
Potluck
Vegan
Vegetarian
Type of Dish
Appetizer
Side dish, vegetable
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
8 or more
Publication
March/April 2007
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