The breadcrumbs thicken the juices in the spinach mixture.

Recipe by Cooking Light March 1998

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Yield:
5 servings (serving size: 1/2 cup)
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Ingredients

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Directions

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  • 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.

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

Nutrition Facts

153 calories; calories from fat 19%; fat 3.2g; saturated fat 0.4g; mono fat 1.1g; poly fat 1.1g; protein 9.4g; carbohydrates 25.2g; fiber 7.1g; iron 5.3mg; sodium 246mg; calcium 156mg.
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