Spinach & Chickpeas

Infuse iron-rich spinach and protein-powered chickpeas with some simple flavor thanks to garlic, paprika, cumin and red wine vinegar.

Photo: Joanne Tsakos

By Nicole Springle

Serves: 2
Hands-on time: 15 minutes
Total time: 15 minutes

INGREDIENTS:

• 2 tsp olive oil
• 18 oz fresh baby spinach
• 1 clove garlic, minced
• 1 15-oz can chickpeas, drained and rinsed (NOTE: Opt for BPA-free cans, such as Eden Foods)
• 2 tbsp dry whole-wheat bread crumbs
• 1/2 tsp sweet paprika
• 1/4 tsp ground cumin
• 1/4 tsp sea salt
• Fresh ground black pepper, to taste
• 1 tsp red wine vinegar

INSTRUCTIONS:

1. Heat oil in a skillet on medium-high. Add spinach and garlic and sauté until spinach is just wilted, 2 to 3 minutes.
2. In a medium bowl, combine chickpeas, bread crumbs, paprika, cumin, salt and pepper. Add chickpea mixture to spinach and cook until beans are heated, 3 to 4 minutes. Remove from heat and stir in vinegar.

Nutrients per serving (1 1/2 cup spinach & chickpeas): Calories: 345, Total Fat: 8 g, Sat. Fat: 1 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 1 g, Carbs: 70 g, Fiber: 21 g, Sugars: 2.5 g, Protein: 19 g, Sodium: 574 mg, Cholesterol: 0 m
g