Spinach with Chickpeas

Cooking Light
The breadcrumbs thicken the juices in the spinach mixture.
5 servings (serving size: 1/2 cup)


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1 teaspoon olive oil
4 garlic cloves
1/4 teaspoon cracked black pepper
2 (1-ounce) slices whole-grain bread, toasted and torn into pieces
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper
1 cup water
1 tablespoon paprika
1 tablespoon white vinegar
10 cup coarsely chopped spinach
1 (15-ounce) can chickpeas (garbanzo beans), drained


Heat oil in a large nonstick skillet over medium-high heat. Add garlic and black pepper; sauté 2 minutes or until golden. Combine garlic mixture, bread slices, cumin, and red pepper in a food processor; process until crumbs are fine. Add water, paprika, and vinegar; process until well-blended.

Combine the breadcrumb mixture, spinach, and chickpeas in a skillet; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.

Created date

March 1998

Nutritional Information

Calories 153
Caloriesfromfat 19 %
Fat 3.2 g
Satfat 0.4 g
Monofat 1.1 g
Polyfat 1.1 g
Protein 9.4 g
Carbohydrate 25.2 g
Fiber 7.1 g
Cholesterol 0.0 mg
Iron 5.3 mg
Sodium 246 mg
Calcium 156 mg