Carrie’s Experimental Kitchen

Chick Peas & Spinach

 

 

 

Sautéed chick peas tossed with garlic, diced tomatoes, organic spinach, lemon and vegetable broth make a satisfying vegetarian side dish or hearty lunch.

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Sautéed chick peas tossed with garlic, diced tomatoes, organic spinach, lemon and vegetable broth make a satisfying vegetarian side dish or hearty lunch.

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I can’t remember now if I first saw a similar recipe for chick peas and spinach in the Cooking Light or Bon Appetit magazine a few months ago, but it stuck with me because it sounded like it would make a tasty vegetarian option for dinner one night. However, I do remember it also had ingredients we wouldn’t like so I wrote down how I would make it; then threw the original away and now I’m kicking myself.

Chick Peas and SpinachOk, I’m not actually kicking myself, but I do like to give credit where credit is due. I don’t make vegetarian meals often or follow a special diet, but every now and then I just crave something that is meatless and not pasta. I’m sure you know how that goes; especially if you’re trying to eat healthier this year like I am. 

Sautéed chick peas tossed with garlic, diced tomatoes, organic spinach, lemon and vegetable broth make a satisfying vegetarian side dish or hearty lunch.

For this recipe, I used canned chick peas (or garbanzo beans), extra virgin olive oil, fresh diced plum tomatoes, organic baby spinach, lemon zest and juice and vegetable broth. Now if you want to spend extra time and soak your own chick peas, more power too you and you can read how to do it here. I just make sure I rinse mine well under cold water before using them.

Chick Peas & Spinach

First, I sautéed the chick peas in a bit of the oil over medium heat on top of the stove in a large skillet for about 5 minutes; then added the diced tomatoes, garlic, lemon zest and juice and cooked for another 5 minutes. Next, I added the vegetable broth and seasoned with salt and pepper. If you don’t care whether this dish is vegetarian or not, you could also add a bit of grated cheese!

Sautéed chick peas tossed with garlic, diced tomatoes, organic spinach, lemon and vegetable broth make a satisfying vegetarian side dish or hearty lunch.

I served these chick peas and spinach as a side dish, but for a complete meal idea, add some on top of cooked brown or wild rice. My husband and I loved this dish and I even ate some for lunch over the next day or so as well. It was loaded with flavor and for every 1/2 cup serving it’s only 152 calories and has 0g fat, sugar and cholesterol and is packed with fiber and protein. I also love the easy clean up as the entire dish is made in one pan! ~Enjoy!

Sautéed chick peas tossed with garlic, diced tomatoes, organic spinach, lemon and vegetable broth make a satisfying vegetarian side dish or hearty lunch.

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Chick Peas & Spinach
Print
Chick Peas & Spinach
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Sautéed chick peas tossed with garlic, diced tomatoes, organic spinach, lemon and vegetable broth make a satisfying vegetarian side dish or hearty lunch. 

Course: Main Entree, Side Dish
Servings: 6 (1/2 cup)
Calories: 152 kcal
Author: Carrie's Experimental Kitchen
Ingredients
  • 1 tbsp. extra virgin olive oil
  • 2 15(ounce) cans chick peas (garbanzo beans), rinsed
  • 1 plum tomato, diced
  • 5 oz. organic spinach
  • 1 lemon, zest and juice
  • 1/4 c. vegetable broth
  • kosher salt, to taste
  • fresh ground black pepper, to taste
  • grated cheese, optional
Instructions
  1. Heat the oil in a large skillet over medium heat and add the chick peas. Saute for approximately 5 minutes; then add the remaining ingredients and cook for an additional 5 minutes or until the vegetables soften and the spinach is wilted. 

  2. Season with salt, pepper and cheese as desired.

Recipe Notes

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