Sautéed chick peas tossed with garlic, diced tomatoes, organic spinach, lemon and vegetable broth make a satisfying vegetarian side dish or hearty lunch.
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.
Ok, 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.
How do you make Chick Peas and Spinach?
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.
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!
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 ½ 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!
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Chick Peas & Spinach
Ingredients
- 1 tablespoon extra virgin olive oil
- 2- (15-ounce) cans chick peas (garbanzo beans), rinsed
- 1 plum tomato, diced
- 5 ounces spinach
- 1 lemon, zest and juice
- ¼ cup vegetable broth
- ¼ teaspoon kosher salt
- ⅛ teaspoon fresh ground black pepper
- grated cheese, optional
Instructions
- 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.
- Season with salt, pepper and cheese as desired.
Nutrition
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