Chickpeas with Spinach

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Chickpeas with SpinachRecipe
Randy Mayor; Cindy Manning Barr
"This vegetarian dish is easy and requires very little oil. Add ground red pepper if you'd like it spicier. I like to serve this dish with Indian flatbread and yogurt." --CL Reader
2 servings (serving size: about 1 cup chickpea mixture and 1/2 cup rice)


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1 teaspoon olive oil
1 1/2 cups chopped onion
1 teaspoon bottled ground fresh ginger (such as Spice World)
2 garlic cloves, minced
1/4 cup water
2 tablespoons tomato paste
2 cups chopped spinach
1 teaspoon chili powder
1/8 teaspoon salt
1 (15 1/2-ounce) can chickpeas, (garbanzo beans), rinsed and drained
1 teaspoon fresh lemon juice
1 cup hot cooked basmati rice
Lemon wedges (optional)
Grated lemon rind (optional)


Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic; sauté 4 minutes or until mixture begins to brown. Add water and tomato paste; cook 2 minutes or until liquid evaporates, stirring constantly. Stir in spinach, chili powder, salt, and chickpeas; cover. Reduce heat; cook 5 minutes or until spinach wilts and mixture is heated. Stir in juice. Serve over rice. Garnish with lemon wedges and rind, if desired.

Created date

April 2004

Nutritional Information

Calories 403
Caloriesfromfat 11 %
Fat 5 g
Satfat 0.7 g
Monofat 2.3 g
Polyfat 1.3 g
Protein 14.2 g
Carbohydrate 77.4 g
Fiber 11.8 g
Cholesterol 0.0 mg
Iron 4.9 mg
Sodium 707 mg
Calcium 126 mg