Chickpeas With Spinach and Tomato
Last updated: Jan 07, 2015
By Lynn Grieger, RD, CDE, CPT for Summit Medical Group
Reviewed by Susan C. Canonico, RD
Try this fiber-filled, protein-packed dish for lunch or as a side dish at dinner.
- 1 chopped onion
- 4 minced garlic cloves
- One 24-ounce can of whole peeled tomatoes without salt
- 2 teaspoons of canola oil, divided
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of chili powder
- 1 tablespoon of grated fresh ginger
- Two 15-ounce cans of chickpeas, rinsed and drained
- 1 pound of fresh baby spinach
- Heat 1 teaspoon of canola oil in a large skillet over medium-high heat.
- Add garlic, ginger, and spinach, cooking for about 4 minutes until fragrant and softened.
- Season with salt and pepper.
- Remove spinach mixture from the skillet and keep it warm.
- Wipe out skillet and heat remaining 1 teaspoon of oil over medium heat.
- Add onion and cook for about 5 minutes until soft and golden.
- Add cumin, coriander, turmeric, and chili powder and cook about 1 minute, stirring constantly to avoid burning.
- Add chickpeas and tomatoes with their juices.
- Simmer and stir for about 10 minutes more until tomatoes break down and the sauce thickens.
- Stir in spinach mixture and serve.
|Serving Size 1/2 cup|
|Amount Per Serving|
|Calories 210||Calories from Fat 35|
|% Daily Value *|
|Total Fat 3.5g|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 38g||12%|
|Dietary Fiber 11g||44%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Rinse the chickpeas well to reduce sodium. If you need to restrict your salt consumption, do not add additional salt for seasoning. Many people find the chickpeas are flavorful enough without added salt.