Servings per Recipe
4.00
Serving Size
1.25 Cups
Nutrition Facts
Calories
: 206
Fat
: 6
g
Sodium
: 560
mg
Total Carbohydrates
: 28
g
Dietary Fiber
: 10
g
Protein
: 10
g
Ingredients
1 Tablespoon vegetable oil
1 yellow onion, chopped
1 clove garlic, minced
1 celery stalk, chopped
1 carrot, chopped
1 can (14.5 ounce) low sodium diced tomatoes
1 can (16 ounce) low-sodium chickpeas, drained and rinsed
½ teaspoon salt
¼ cup water
1 package (10 ounce) frozen spinach
1 teaspoon fresh lemon juice
¼ teaspoon crushed red pepper flakes
Cooked quinoa or brown rice (optional-not included in nutrition facts)
Preparation
Wash hands with soap and water.
Place large skillet on stove over medium high heat. Add oil.
Add onion, garlic, celery, and carrot, and cook about 15 minutes until vegetables begin to get soft and onions are lightly browned.
Raise the heat to high and add tomatoes, chickpeas, salt, and water and cook for 5 minutes. Lower the heat to low and top the mixture with the spinach. No need to stir. Cover and cook until spinach is thawed and heated through, about 10 minutes. Stir w
Add the lemon juice and red pepper flakes, stir thoroughly.
Can be served alone or with cooked brown rice or quinoa.
Refrigerate leftovers within 2 hours.
Note
Adapted from recipe Chickpeas and Spinach Sauté from MyPlate.gov.