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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (417g) Recipe makes 4 servings |
||
| Calories 314 | ||
| Calories from Fat 57 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.4g | 9% | |
| Saturated Fat 1.0g | 4% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 602mg | 25% | |
| Potassium 901mg | 25% | |
| Total Carbohydrate 56.3g | 18% | |
| Dietary Fiber 13.5g | 53% | |
| Sugars 4.9g | ||
| Protein 13.6g | 27% | |
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By: evelyn/athens
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Nothing fancy about this dish - just good eating. Round off with some feta cheese and crusty bread.
SERVES 4
Ingredients
- 2 medium onions, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 3 cups cooked chickpeas
- 1 1/2 cups chopped fresh tomatoes (or same amount, tinned)
- red pepper flakes (to taste)
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 (10 ounce) package frozen spinach, chopped and defrosted
- 1-2 lemons, juice of (to taste)
Directions
1
In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.2
Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano.3
Cover and simmer for about 18 minutes, stirring occasionally.4
Add spinach and cook about 7 minutes longer, or until spinach is cooked.5
Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables > Greens > Spinach
- Main Ingredient > Beans > Chick peas/Garbanzos
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 60 mins
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
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Featured Reviews for This Recipe
From: Moor Driver
On Nov 23, 2008
Love it with crumbled feta on top. Will be cooking often this winter, a great quick and satisfying meal. Thank you.
From: magpie diner
On Nov 22, 2008
My kids like this...I didn't use tomatoes because someone in our house can't eat them, and it was still really good. I used fresh spinach (just because I had some), but otherwise stuck to the recipe. Thanks!
From: Jenny Sanders
On May 29, 2004
Delicious, nutritious, economical, quick and easy! This one goes straight into the regular roster. I did use a 19 oz. tin of chick peas, which is about 2 1/2 cups. Also fresh spinach, which I did not cook for nearly 30 minutes - more like 5. I like my spinach just wilted, so the whole dish was ready in about 20 minutes. Fabulous.
From: Linorama
On Jun 3, 2004
We love this one! I used canned chickpeas & tomatoes and threw in fresh spinach at the end rather than frozen spinach - I don't like it too cooked. A great mix of flavors, plus it's easy & healthy. This is on my high recipe rotation now. Thanks!
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