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Nutrition Facts
Serving Size 1 (174g) Recipe makes 4 servings
Calories 233
Calories from Fat 99		(42%)
Amount Per Serving		%DV
	Total Fat 11.1g	17%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 361mg		15%
Potassium 385mg		11%
Total Carbohydrate 28.5g		9%
	Dietary Fiber 5.7g	22%
	Sugars 1.3g
Protein 6.5g		12%
detailed view... how is this calculated?

Arabian Spinach

Recipe #231695 | 15 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: dicentra
Jun 1, 2007

This comes from 1000 Great Recipes. Posting for ZWT3.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons olive oil
1 onion, sliced
2 garlic cloves, crushed
3 1/2 cups fresh spinach, washed and shredded
1 teaspoon cumin seed
1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon butter
salt and pepper

Directions

1
Heat the oil in a large frying pan and fry the onion for about 5 minutes until softened.
2
Add the garlic and cumin seeds, then fry for another minute.
3
Add the spinach, in stages, stirring until the leaves begin to wilt.
4
Stir in the chick peas, butter and season with salt and pepper.
5
Reheat until just bubbling, then serve hot.

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Featured Reviews for This Recipe

From: Chef #682301

On Oct 22, 2008

0 people found this review helpful

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From: Kumquat the Cat's friend

On Jun 13, 2007

This was very good, at least partly due to the excellent can of chick peas I used (organic, smaller, less soft). I don't know if it's among the 1000 great[est] recipes, but it was good. We lowered the olive oil, omitted butter and used 1/2 teaspoon ground cumin. It was also very quick and easy to make.

1 person found this review helpful

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From: Mama2boys

On Jun 12, 2007

Excellent! Such a great flavor with the garlic and cumin seeds. I added the chickpeas before the spinach to heat them up a little more and they were delicious! I did not add the butter because the 2T of olive oil was plenty for flavor and sauteing. Thank you so much for sharing!

2 people found this review helpful

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From: Shoga-chan

On Sep 15, 2007

I made this last night as a quick side dish with lentil koftes and falafel platter. I left out the chickpeas as the other dishes are filling enough, and used silverbeet (like white-stemmed swiss chard) instead of spinach, and I only had ground cumin, not seeds. still delish and obviously very flexible! I ate the leftovers today for lunch, briefly stir frying with some crumbled feta cheese and an egg, then eating with pita bread. Very good!

1 person found this review helpful

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