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Spinach with Chickpeas
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  • total
  • prep
115 calories/serving

Provided By:
EatingWell

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    • Enjoy this vegetable-rich nibble as they do in Spain, spooned onto small rounds of fresh or lightly toasted bread.

    Ingredients

    Serves:

    Directions

    1. Rinse spinach and let drain in a colander. With water still clinging to it, place half the spinach in a Dutch oven over medium heat. Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 6 to 8 minutes. Drain in the colander. Let cool slightly, then coarsely chop.

    2. Carefully wipe out the pan, then heat 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring, until the onion is tender and lightly browned, 8 to 10 minutes. Stir in chickpeas, thyme, oregano, cumin, salt and paprika. Using a potato masher, mash some of the chickpeas, then cook, stirring, for 3 minutes. Stir in raisins and broth, scraping up any browned bits. Add the chopped spinach and stir gently to combine. Remove from the heat and let stand 10 minutes. Drizzle with the remaining 2 tablespoons oil just before serving.

    To Make Ahead: Cover and refrigerate for up to 2 days. Bring to room temperature or reheat on medium-low heat before serving.

    Nutrition Facts

    Per Single Serving / Serves 12 Total
    Calories 115Calories from fat 36
    Total Fat 4gm6%Sodium 243mg10%
    Total Carbohydrates 17gm6%Fiber 4gm16%
    Protein4gm

    Nutrition Facts provided by: EatingWell

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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