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

"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

Recipe by Cooking Light May 2004

Gallery

Randy Mayor; Cindy Manning Barr

Recipe Summary

Yield:
2 servings (serving size: about 1 cup chickpea mixture and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

403 calories; calories from fat 11%; fat 5g; saturated fat 0.7g; mono fat 2.3g; poly fat 1.3g; protein 14.2g; carbohydrates 77.4g; fiber 11.8g; cholesterol 0mg; iron 4.9mg; sodium 707mg; calcium 126mg.
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