Chickpeas with Spinach

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)

Recipe from

Cooking Light

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


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.