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Spinach with Chickpeas and Spices

Spinach with Chickpeas and Spices

Espinacas con garbanzos (spinach with garbanzo beans) is a popular dish in southern Spain's Andalusia region. There, it's often served as a tapa, or appetizer, piled on pieces of toast and presented with a glass of sherry. In this menu, it accompanies the phyllo purses. The breadcrumbs help thicken the liquid to coat the spinach and chickpeas.

Cooking Light NOVEMBER 2004

  • Yield: 8 servings (serving size: about 2/3 cup)

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 1/4 teaspoon crushed red pepper
  • 4 garlic cloves, minced
  • 3/4 teaspoon ground cumin
  • 1 1/2 cups water
  • 1/4 cup dry breadcrumbs
  • 2 tablespoons dry sherry
  • 1/4 teaspoon saffron threads, crushed
  • 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
  • 2 (10-ounce) packages fresh spinach
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

Heat olive oil in a Dutch oven over medium-high heat. Add onion; sauté 2 minutes. Add red pepper and garlic, and sauté 1 minute. Add cumin; cook 30 seconds, stirring constantly. Add water, breadcrumbs, sherry, saffron, and chickpeas; cook 2 minutes or until slightly thick, stirring frequently. Add half of spinach; cook 2 minutes or until spinach wilts. Repeat procedure with remaining spinach. Remove from heat. Stir in parsley and remaining ingredients.

Nutritional Information

Amount per serving
  • Calories: 141
  • Calories from fat: 25%
  • Fat: 3.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.3g
  • Protein: 6.3g
  • Carbohydrate: 21.6g
  • Fiber: 6g
  • Cholesterol: 0.0mg
  • Iron: 3.6mg
  • Sodium: 490mg
  • Calcium: 116mg
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Spinach with Chickpeas and Spices recipe

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