Chickpeas and Spinach Sauté
This plant-based meal is rich in fiber and protein which work together to keep you full and satisfied. Enjoy with brown rice to add a whole grain!
Print Recipe
Serves4 (1 1/4 cups each)
SWAP ScoreWhat's this?
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 stalk celery, chopped
- 1 carrot, chopped
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can chickpeas, low sodium, drained and rinsed
- 1/4 cup water
- 1 10-ounce package frozen spinach
- 1 teaspoon lemon juice
- 1/4 teaspoon crushed red pepper flakes
Directions
- Heat oil in a skillet on the stove on medium high heat.
- Add onion, garlic, celery and carrot and cook about 15 minutes until the mixture is soft and the onions are lightly browned.
- Raise the heat to high and add the tomatoes, beans, and water and cook for 5 minutes.
- Lower the heat to low and top the mixture with the spinach. Cover and cook until the spinach has thawed and heated throughout, about 10 minutes. Stir well.
- Add the lemon juice and red pepper flakes and stir thoroughly.
Recipe Tips
Serve with cooked quinoa or brown rice.
Nutrition Facts
Chickpeas and Spinach Sauté
Amount Per Serving (1 1/4 cups eachg)
Calories 183
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 352mg
15%
Potassium 676mg
19%
Total Carbohydrates 26g
9%
Dietary Fiber 10g
40%
Sugars 8g
Protein 9g
18%
Vitamin A
221%
Vitamin C
30%
Vitamin D0%
Calcium
15%
Iron
19%
* Percent Daily Values are based on a 2000 calorie diet.
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