Chickpeas with spinach


Side dish tonight, February 13, 2016
Absolutely awesome side dish , great as a side dish for a nice big steak
2 servings

  • 1 teaspoon olive oil
  • 1 ½ cups chopped onion
  • 1 teaspoon bottled ground fresh ginger (such as Spice World)
  • 2 garlic cloves, minced
  • ¼ cup water
  • 2 tablespoons tomato paste
  • 2 cups chopped spinach
  • 1 teaspoon chili powder
  • teaspoon salt
  • 1 (15 1/2-ounce) can chickpeas, (garbanzo beans), rinsed and drained
  • 1 teaspoon fresh lemon juice

1) Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic; sauté 4 minutes or until mixture begins to brown. Add water and tomato paste; cook 2 minutes or until liquid evaporates, stirring constantly. Stir in spinach, chili powder, salt, and chickpeas; cover. Reduce heat; cook 5 minutes or until spinach wilts and mixture is heated. Stir in juice.

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