Rating: 4.17 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Source: EatingWell Magazine, March/April 2007

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

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

Nutrition Facts

about 1/2 cup
115 calories; protein 4.4g; carbohydrates 16.8g; dietary fiber 3.8g; sugars 4.3g; fat 4.3g; saturated fat 0.6g; vitamin a iu 7156.4IU; vitamin c 23.8mg; folate 171.9mcg; calcium 100.4mg; iron 2.9mg; magnesium 73.3mg; potassium 554.2mg; sodium 242.6mg; thiamin 0.1mg.

1 starch, 1 vegetable, 1/2 fat

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