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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%
detailed view... how is this calculated?

Chickpeas With Spinach (Greek)

Recipe #81968 | 45 min | 15 min prep | add private note

⁽⁶⁴⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Jan 23, 2004

Nothing fancy about this dish - just good eating. Round off with some feta cheese and crusty bread.

SERVES 4 (change servings and units)

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,and paprika.
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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Featured Reviews for This Recipe

From: Shirley Cinamon #2

On Nov 18, 2009

Very good and healthy.

0 people found this review helpful

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From: MustardSeedGirl

On Nov 7, 2009

I wanted to cook something healthy and this dish does it! Plus, it tastes good. I will definitely make this again.

1 person found this review helpful

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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.

12 people found this review helpful

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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!

8 people found this review helpful

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