Chickpeas and Spinach Sauté
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Serves4 (1 1/4 cups each)
SWAP ScoreWhat's this?
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 stalk celery, chopped
- 1 carrot, chopped
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can chickpeas, low sodium, drained and rinsed
- 1/4 cup water
- 1 10-ounce package frozen spinach
- 1 teaspoon lemon juice
- 1/4 teaspoon crushed red pepper flakes
Directions
- Heat oil in a skillet on the stove on medium high heat.
- Add onion, garlic, celery and carrot and cook about 15 minutes until the mixture is soft and the onions are lightly browned.
- Raise the heat to high and add the tomatoes, beans, and water and cook for 5 minutes.
- Lower the heat to low and top the mixture with the spinach. Cover and cook until the spinach has thawed and heated throughout, about 10 minutes. Stir well.
- Add the lemon juice and red pepper flakes and stir thoroughly.
Recipe Tips
Serve with cooked quinoa or brown rice.
Nutrition Facts
Chickpeas and Spinach Sauté
Amount Per Serving (1 1/4 cups eachg)
Calories 193
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Cholesterol 0mg
0%
Sodium 256mg
11%
Potassium 721mg
21%
Total Carbohydrates 28g
9%
Dietary Fiber 10g
40%
Protein 10g
20%
Vitamin A
70%
Vitamin C
18%
Vitamin D0%
Calcium
21%
Iron
22%
* Percent Daily Values are based on a 2000 calorie diet.
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